Harvey Wallbanger Cake

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This Harvey Wallbanger Cake has a special place in my heart — it’s one of the very first recipes my mother-in-law shared with me when I was newly married. I’d never even heard of Galliano before, but one bite of this cake and I was completely hooked.

Our Retro ’70s Harvey Wallbanger Cake is a crazy moist, boozy-sweet throwback to one of the era’s most iconic cocktails! With bright citrus notes from orange juice, a splash of Galliano, and the ease of a doctored cake mix, this cheerful Bundt cake is pure nostalgia baked into every bite.

Why this recipe is so delicious: the combination of orange, vanilla, and Galliano creates a light yet decadent flavor that’s beautifully balanced — sunny citrus meets creamy vanilla with a hint of warmth from the liqueur. Plus, the texture is unbelievably tender and moist, thanks to instant pudding in the batter.

If you love easy Bundt cakes like this one, take a look at my full Cake Recipes collection, or try favorites like Sock It To Me Cake, Crack Cake, or Chocolate Chip Bundt Cake next..

This is one of those retro desserts that never goes out of style — and always disappears fast at any gathering!🍊

Before You Begin

✨ Use the right cake mix. Stick with a butter-flavored yellow cake mix (like Duncan Hines). It’s rich and pairs beautifully with the orange and Galliano.

✨ Beat it well. Four minutes of mixing helps develop that fluffy, velvety crumb that gives this cake its signature texture.

✨ Don’t skip the pudding mix. Instant vanilla pudding adds moisture, structure, and that dreamy bakery-style softness.

✨ Cool completely before glazing. If the cake is warm, the glaze will slide right off instead of soaking in beautifully.

✨ Zest first, juice second. It’s much easier to zest your orange before you juice it for the glaze.

Ingredients for Harvey Wallbanger Cake

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Cake:

• Butter flavor cake mix – The rich base that makes this cake so moist and flavorful.

• Instant vanilla pudding mix – Adds structure and a luscious, soft texture.

• Galliano liqueur – The signature ingredient! Sweet and herbal, with vanilla and anise notes.

• Orange juice – Fresh or bottled works fine, though fresh gives the best flavor.

• Eggs + oil – Keep it tender and fluffy.

Glaze:

• Powdered sugar, orange juice, and zest – Combine for a fresh, citrusy drizzle.

• Sweetened shredded coconut – Adds just a touch of tropical flair and texture.

Pro Tips

⭐ That coconut is the secret. It may sound unexpected, but that little bit of coconut in the glaze adds just the right hint of sweetness and texture that makes this cake unforgettable.

⭐ Don’t skip the orange zest. It gives the cake a brighter, fresher citrus flavor and makes the orange really pop.

⭐ Boozy twist. For adults, brush a tablespoon or two of Galliano over the warm cake before glazing to intensify the cocktail flavor.

⭐ Perfect Bundt release. Spray your pan generously, getting every ridge and crevice — or brush with melted shortening and dust lightly with flour for a sure release.

⭐ Pretty presentation. Garnish the glazed cake with additional orange zest curls or a sprinkle of coconut right before serving. It looks as good as it tastes!

Frequently Asked Questions

◆ What is Galliano?

Galliano is an Italian herbal liqueur with notes of vanilla, citrus, and warm spices. It’s known for its tall, golden bottle and smooth, slightly sweet flavor that gives this cake its signature taste.

◆ Can I make this without alcohol?

Yes! You can replace the Galliano with an equal amount of orange juice or even orange soda. The flavor won’t be exactly the same, but the cake will still be moist, citrusy, and delicious.

◆ Is there alcohol in the cake after it bakes?

Most of the alcohol cooks off during baking, leaving behind the signature vanilla-citrus flavor without a strong boozy taste. The result is a smooth, well-balanced cake that still tastes family-friendly.

◆ Does the cake taste like alcohol?

Not at all! Even though it’s inspired by a cocktail, the flavor is all about bright orange and creamy vanilla. It’s soft, moist, and citrusy—many people say it tastes a bit like an orange creamsicle.

◆ Can I use a different cake mix?

Yes! A butter or yellow cake mix works best for this recipe, but you can use a white cake mix for a slightly lighter flavor. Just avoid strongly flavored mixes, since the orange and Galliano are meant to shine.

◆ What does Harvey Wallbanger Cake taste like?

This cake is bright, citrusy, and lightly sweet with a soft, tender crumb. The orange juice gives it a fresh, sunny flavor, while the Galliano adds a smooth vanilla note with just a hint of warmth. It’s reminiscent of an orange creamsicle with a subtle twist.

◆ Can I skip the instant pudding mix?

I wouldn’t recommend it. The instant pudding adds moisture and structure, giving the cake its signature soft, velvety texture. Without it, the crumb won’t be as tender or rich.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Keep your Harvey Wallbanger Cake covered at room temperature for up to 3 days. The glaze helps lock in moisture, so it stays tender and flavorful. If your kitchen runs warm, you can refrigerate it instead—just bring it to room temperature before serving for the best texture.

Reheating

• This cake is lovely at room temperature, but if you’d like to warm a slice, pop it in the microwave for 10–15 seconds to refresh that just-baked softness.

Freezing

• To freeze, wrap the fully cooled (unglazed) cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze before serving.

Make-Ahead

• This cake is a great make-ahead dessert! Bake it up to one day in advance, keep it covered at room temperature, and glaze it the next day just before serving for the freshest look and flavor.

More Irresistible Bundt Cake Recipes

If you love a good Bundt cake as much as I do, try one of these next:

• Tom Cruise Cake – A dreamy coconut Bundt that’s light, fluffy, and always a showstopper.

• Hummingbird Bundt Cake– Sweet, moist, and full of tropical flavor with banana, pineapple, and pecans — a Southern favorite that’s perfect for any occasion.

• Red Velvet Bundt Cake – Rich, tender, and perfect for any celebration.

• Chocolate Bundt Cake – Deeply fudgy and indulgent, a must for every chocolate lover.

• Pumpkin Bundt Cake – Filled with cozy fall flavor and warm spice.

• Apple Bundt Cake – Moist, fragrant, and bursting with sweet apple goodness.

💗 Tried This Recipe?

If you make this Harvey Wallbanger Cake, please leave a ⭐⭐⭐⭐⭐ rating and let me know how it turned out in the comments below! I love seeing your creations — tag me on Instagram @gonna_want_seconds so I can cheer you on!

💌 Hungry for more cozy recipes? Subscribe to my FREE newsletter so you never miss a new family favorite. 💌

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Harvey Wallbanger Cake

Our Retro '70's Harvey Wallbanger Cake Is A Crazy Moist, Fun Riff On A Classic Cocktail That Uses A Doctored Cake Mix For Easy, Quick Preparation!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 12 Servings

Author: Kathleen

Ingredients

Cake:

• ▢ 1 Box 18.5 Ounces Butter Flavor Cake Mix (I use Duncan Hines)
• ▢ 1 Box 3.5 Ounces Instant Vanilla Pudding
• ▢ 1 Cup Vegetable Oil
• ▢ 4 Large Eggs
• ▢ 1/2 Cup Galliano
• ▢ 3/4 Cup Orange Juice

Glaze:

• ▢ 3/4 Cup Powder Sugar
• ▢ 1-2 Tablespoons Orange Juice
• ▢ 1 Tablespoon Fresh Orange Zest
• ▢ 1 Tablespoon Sweetened Shredded Coconut
• ▢ pinch of fine salt
• ▢ 1 tablespoon orange zest

Instructions

• Preheat the oven and prepare the pan. Preheat oven to 350°F. Generously spray a Bundt pan with Bakers nonstick cooking spray.
• Mix the batter. In a large mixing bowl, combine the cake mix, pudding mix, oil, eggs, Galliano, orange juice, and orange zest. Beat with an electric mixer for 4 minutes, until the batter is smooth and well combined.
• Bake the cake. Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a cake tester inserted in the center comes out clean.
• Cool the cake. Let the cake cool in the pan for several minutes, then carefully invert it onto a serving plate. Cool completely before adding the glaze.
• Make the glaze. In a small bowl, whisk together the powdered sugar, orange juice, orange zest, and coconut until smooth. Adjust with a little more orange juice as needed until the glaze is thick but pourable.
• Glaze and serve. Drizzle the glaze over the cooled cake. Let it sit until the glaze is set, then slice and serve.

Fans Also Made:

• 
  Crack Cake

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Nutrition

Calories: 377kcal | Carbohydrates: 18g | Protein: 2g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 81mg | Sodium: 37mg | Potassium: 76mg | Fiber: 0g | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 13.7mg | Calcium: 15mg | Iron: 0.4mg

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