Harvey Wallbanger Cake
  • For Cake:
  • 1 large box of yellow cake mix, about 15 to 17 ounces (or an orange cake mix if you can find it)
  • 1 small package instant vanilla pudding mix
  • 4 eggs
  • ½ cup canola or vegetable oil
  • ½ cup freshly squeezed orange juice
  • ½ cup Galliano liqueur
  • 2 Tablespoons vodka
  • 1 teaspoon orange extract (or leave out if you find an orange cake mix)
  • For Glaze:
  • 1 cup sifted confectioners' sugar
  • 1 Tablespoon orange juice
  • 1Tablespoon Galliano
  • 1 Tablespoon vodka
  1. Heat oven to 350 degrees. Grease and flour a Bundt pan; set aside.
  2. In large bowl of electric mixer, combine cake mix, dry pudding mix, eggs, oil, orange juice, Galliano, vodka, and orange extract. Beat on low speed for 30 seconds, then at medium speed for 5 minutes. Pour into prepared Bundt pan.
  3. Bake for 40 to 45 minutes or until a tester inserted comes out clean. Cool cake in pan for 10 minutes, then turn out onto a wire rack and let cool for 10 minutes.
  4. While cake is cooling briefly, prepare glaze by combining all glaze ingredients until well blended. Drizzle over cake while still warm. Let cake cool completely. For best flavor prepare a day or two ahead, covered, to blend flavors. Serve plain or with a dollop of whipped cream.
Recipe by The Culinary Cellar at http://theculinarycellar.com/harvey-wallbanger-cake/