1 c chopped walnuts or pecans
1 box yellow cake mix
1 box large instant vanilla pudding
1/2 c cold water
1/2 c vegetable oil
4 eggs
1/2 c whiskey, I’ve used crown royal, southern comfort and jack daniels with success
GLAZE
1 stick butter, softened.
1/4 c water
1 c granulated sugar
1/2 c whiskey
1 box yellow cake mix
1 box large instant vanilla pudding
1/2 c cold water
1/2 c vegetable oil
4 eggs
1/2 c whiskey, I’ve used crown royal, southern comfort and jack daniels with success
GLAZE
1 stick butter, softened.
1/4 c water
1 c granulated sugar
1/2 c whiskey
Directions
1. Preheat oven to 325°. Grease and flour 12 inch bundt or 10 inch tube pan.
2. Place chopped nuts in bottom of pan. In mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes.
3. Pour batter over nuts. Bake approximately 1 hour or until cake top springs back when lightly touched.
4. Let cool and invert onto serving dish, pricking the top of the cake with a toothpick. While cake is cooling, prepare glaze.
5. Mix butter, water and sugar together in saucepan. Boil 5 minutes, stirring constantly. Remove from heat and add the other 1/2 cup whiskey. Pour glaze slowly over cake, allowing glaze to absorb into cake.
1. Preheat oven to 325°. Grease and flour 12 inch bundt or 10 inch tube pan.
2. Place chopped nuts in bottom of pan. In mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes.
3. Pour batter over nuts. Bake approximately 1 hour or until cake top springs back when lightly touched.
4. Let cool and invert onto serving dish, pricking the top of the cake with a toothpick. While cake is cooling, prepare glaze.
5. Mix butter, water and sugar together in saucepan. Boil 5 minutes, stirring constantly. Remove from heat and add the other 1/2 cup whiskey. Pour glaze slowly over cake, allowing glaze to absorb into cake.
Recipe from justapinch.com
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