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Easy Whiskey Cake

Blogger Bree Hester of Baked Bree shares an Easy Whiskey Cake recipe which is moist, flavorful and has just enough kick. This recipe is a family tradition that will soon become one of yours.

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  • Prep Time 20 min
  • Total Time 0 min
  • Servings 9

Ingredients

Cakes

2
boxes Betty Crocker™ SuperMoist™ yellow cake mix
2
boxes (4-serving size) vanilla instant pudding and pie filling mix
2
cups milk
1
cup vegetable oil
1/4
cup whiskey
8
eggs
2
cups chopped walnuts

Icing

1/2
cup butter, melted
1 1/2
cups whiskey
4
cups powdered sugar
2
cups chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
  • 2 In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
  • 3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
  • 4 While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
  • 5 With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
  • 6 To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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