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.

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


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


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

  • 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.

Expert Tips

These cakes freeze beautifully. Wrap them securely in plastic wrap and keep them on hand for last-minute holiday gifts.

You can also bake these cakes in large loaf pans. Adjust the baking time accordingly.