Amaretto Pistachio Bundt Cake

Liqueur is a staple at my house but that’s because I love to bake with it. I may be of the rare few who visit their local liquor store with a recipe for something sugary-sweet tucked away in my purse. Don’t get me wrong. I like to drink the stuff (the sweet girly drinks with paper umbrellas and fruit threaded onto mini swords are my favorite), but I guess I bake more often than I drink.

I use the almond-tasting, amaretto liqueur Disaronno in my baking quite often.

This recipe has been modified from the Taste of Home Pistachio Bundt Cake recipe.

Do you have a favorite baking recipe that uses liqueur?

Sweet wishes,


Amaretto Pistachio Cake

Staci at Random Sweets
Amaretto AND cake? Yes, please. It only takes 10 minutes to get it in the oven.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 417 kcal



  • 15.25 oz yellow cake mix, for 13×9 pan size
  • 6.8 oz instant pistachio pudding mix, 2 small boxes (3.4 ounces each)
  • ½ cup water
  • ½ cup amaretto liqueur, or substitute with ½ cup water plus 1 tablespoon almond extract
  • 4 eggs
  • ¾ cup vegetable oil


  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter, softened to room temperature
  • 2 tablespoons milk, room temperature
  • 1 tablespoon amaretto liqueur, or substitute with ½ teaspoon almond extract
  • ½ cup finely chopped pistachios, optional



  • Heat oven to 350°F. Grease Bundt pan (spray and sprinkle in some flour) or a 9×13 cake pan.
  • In a large bowl, combine the cake mix, pudding mixes, water, amaretto liqueur, eggs and vegetable oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  • Pour into greased pan. For 9×13 pan or Bundt pan, bake at 350° for 60-70 minutes or until cake tester comes out clean. Let cake rest in pan for 10 minutes. Invert onto cooling rack and remove from Bundt pan. Cool completely.


  • Combine powdered sugar, butter, milk and amaretto in a small mixing bowl. Beat on low speed until combined. Add more milk to reach desired consistency. Drizzle over cake. Lightly sprinkle with chopped pistachios.


If baking small cakes like mini Bundts, bake 30-35 minutes or until cake tester comes out clean. 


Calories: 417kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 57mgSodium: 517mgPotassium: 47mgFiber: 0.4gSugar: 44gVitamin A: 113IUCalcium: 90mgIron: 1mg
Keyword amaretto, Bundt cake, pistachio

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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  1. I do have a favorite recipe that uses liqueur. A whole bunch of them, actually, so I wrote a cookbook about it! (The Spirited Baker), LOL

    These look lovely. I hadn’t thought of combining amaretto and pistachios – have you ever considered using pistachio butter instead of pudding mix? That’s what I use whenever I want pistachio flavor in whatever I’m making (white chocolate pistachio truffles, for instance. Yum!

  2. OMG! Amaretto is my favourite drink! I don’t like the taste of liquor but I love the taste of this liqueur. Served straight up with lots of ice 🙂

    Pistachios are also one of my favourite nuts, right up there with cashews.

    I think this cake was made for me! Thanks so much for posting the recipe. It looks as delicious as it is beautiful!

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