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
- 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
- 3/4 Cup Powder Sugar
- 1-2 Tablespoons Orange Juice
- 1 Tablespoon Fresh Orange Zest
- 1 Tablespoon Sweetened Shredded Coconut
Preheat oven to 350 degrees. Spray Bundt cake pan with nonstick cooking spray.
In a large bowl, combine cake mix, pudding, eggs, oil, Galliano and orange juice. With an electric mixer, beat the mixture for 4 minutes. Pour into prepared pan and bake in the preheated oven for 40-45 minutes or until a cake tester inserted in the center comes out clean.
Meanwhile, make the glaze; in a small bowl mix, all glaze ingredients until smooth. When cake is cooled, invert it onto a serving plate and drizzle with glaze.
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