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!
Servings 12 Servings
Calories 377kcal
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.
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