I am so excited to share this Kahlua Cake recipe with all of you, because it was one of my all-time, absolute favorites! I have been making it for years and every time I share it with family or friends it is always a runaway hit. No one would ever believe this decadent cake starts with a mix!
The secret is in the Kahlua coffee liqueur – think of this dessert as an edible cocktail! The flavorful liqueur is not only baked in the batter, but it is also drizzled on top of the cake once it comes out of the oven. The bundt cake comes out incredibly moist and is one of those recipes that tastes even better the next day.
Keep reading to get the recipe…
This bundt cake is perfect for parties and potlucks. You could even serve it with a Kahlua cocktail! Click here for a few delicioso drink ideas.
1/2 Cup Chopped Pecans
1 Fudge or Devil’s Food Cake Mix
1 Pkg (3.9 Ounces) Instant Fudge Pudding Mix
1/2 Cup Kahlua
1/2 Cup Water
1/4 Cup Vegetable Oil
1 Cup Sugar
1/2 Cup Unsalted Butter
1/4 Cup Water
1/3 Cup Kahlua
Heat oven to 325 degrees. Grease and flour bundt pan. Sprinkle nuts in bottom of pan; set aside. Mix together cake mix, pudding mix, Kahula, water, and oil in a mixing bowl and mix until well blended. Add eggs, one at a time, and mix after each addition. Pour mixture over nuts in pan and bake for 50-60 minutes or until a skewer inserted comes out clean. While the cake is still hot, spoon on prepared topping mixture, slowly and evenly. (Don’t poke holes in cake, just pour on top.) Let cool in pan for 45 minutes to an hour, then remove and cool.
Place sugar, butter, and water in a saucepan over medium high heat, stirring frequently. Let mixture come to a boil and boil, stirring, for 2 minutes. Remove from heat and stir in Kahula; pour over cake as directed.
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