Dulce de Leche Liqueur Bundt Cake | The Daily Dish

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Dulce de Leche Liqueur Bundt Cake

4 Comments | Written on January 10, 2011 at 5:00 am , by

What’s better than a moist and delicious cake for dessert?  One that’s been spiked with your favorite liqueur!  I must admit, I have a particular affinity for these boozy cakes, it’s a really fun way to doctor up a cake mix.  For years I have been making my famous Kahula Cake for parties, and then there is always the Harvey Wallbanger Cake, an homage to the popular ’70’s drink of the same name.  I’m not alone since there is an entire group dedicated to these spiked confections on Mixing Bowl – check out “Boozy Cakes Rule!

I came up with this recipe after discovering an outstanding beverage I had never tasted before – Dulce de Leche liqueur.  AMAZING!  It’s a cream liqueur and has a wonderful caramel flavor.  Put it in a bundt cake with a little caramel drizzled on top – heaven!


For Cake:
1/2 cup chopped hazelnuts
18.25 ounce Devil’s Food Cake Mix
3.9 ounce package instant chocolate pudding mix
4 eggs
1/3 cup water
1/2 cup cooking oil
3/4 cup Dulce de Leche liqueur

For Glaze:
1/2 cup granulated sugar
4 Tablespoons butter
3 Tablespoons water
2 Tablespoons Dulce de Leche liqueur

Garnish:  Caramel Ice Cream Topping

For Cake:  Heat oven to 350 degrees.  Grease and flour a 10-inch Bundt pan.  Sprinkle chopped hazelnuts evenly into bottom of pan; set aside.  In a large mixing bowl, combine cake mix, pudding mix, eggs, water, and oil.  Beat at medium speed for 2 minutes or until combined, scraping down sides of bowl as needed.  Beat in 3/4 cup liqueur until blended.  Spoon into prepared Bundt pan.  Bake for 45 minutes or until a cake tester inserted comes out clean.  When cake is almost done, prepare glaze:  In a small saucepan, stir together granulated sugar, butter, and water.  Bring to a boil and boil for 2 minutes.  Remove from heat and stir in 2 Tablespoons liqueur.  After cake is done, place on cooling rack.  While cake is warm, spoon hot glaze evenly over cake in pan.  Allow pan to sit for 45 minutes, then remove cake from pan, turning upside down so nuts come out on top.  Let cake cool completely.  To serve, slice cake into wedges and place on serving dishes.  Drizzle each slice with some caramel topping and serve.  Serves 16.

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