Sunday, November 6, 2011

Southern Comfort Bundt Cake

Today, we had some new friends over for the Packer game and an afternoon of cribbage.  The Packers played San Diego so we tried to go with a southern California, mexican theme.  Turkey avocado wraps with a zesty cheese soup was just the thing. 

For some reason, a bundt-type cake always reminds me of fall. So, I started to search the internet for something that would be different enough.  This recipe was found on

The addition of Southern Comfort gives this cake an almond-like flavor, spicy flavor.  The cake was made extra moist by the addition of instant vanilla pudding.  The powdered sugar glaze was made with powder sugar, a few tablespoons of Southern Comfort, and a few tablespoons of milk.  Remember to make the glaze thick enough so it is not runny.

Southern Comfort Bundt Cake
1    18.25 ounce package yellow cake mix
1    3.5 ounce package instant vanilla pudding mix
4    eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Southern Comfort liqueur
1 1/2 cups chopped walnuts

1.  Preheat oven to 350 degrees F. Spray one 9-inch bundt pan with non-stick cooking spray.

2.  Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.

3.  Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. 

4.  Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.

1 comment:

  1. Hi Steve,
    I used to make a cake like this around 40 years ago, when you were just a tot. When Grandma would take her after dinner nap on Sundays ( remember we always ate at 2PM )I would start baking. Then around 5 or 6 we would have coffee and whatever I made. I remember this cake being very good.


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