In this Harvey Wallbanger Cake recipe, the old-school vodka cocktail recipe is turned into a delicious Bundt cake. It’s the perfect boozy dessert!
If you’re anything like me, you’ll know that any holiday celebrated on a Sunday just screams “brunch!” I mean, if we must celebrate on a Sunday and not get the day after off of work to recover, then we better start celebrating early. You feel me? I need an afternoon/evening after the celebrations to really wind down and get in the mindset of the coming week (plus I do have an approximate 9:00pm bedtime…don’t judge.)
So, I really couldn’t wait until Friday to bring you a boozy recipe. I know I just shared these booze-laced cupcakes for St. Patrick’s Day, but this Harvey Wallbanger Cake is an old family recipe and I just know it will fit fabulously into your Sunday Easter Brunch menu. A boozy, breakfasty cocktail turned into a delicious, tender cake? I’ll take it! And while we’re at it, let’s also throw some Hummingbird Bread and a Spanish Tortilla into the mix. Maybe also a Greyhound 75 or a Pineapple Green Tea Martini? The possibilities are endless.
But let’s start with this Harvey Wallbanger Cake. Because that’s really where it’s at. As briefly noted above, this recipe dates waaayyyyy back….We’re talking the written recipe that my mom sent me had my Tutu’s name on it (my dad’s mom) and my mom has been making it for us for as long as I can remember. Nothing like some good ol’ fashioned nostalgia to make a sweet cake even sweeter!
So here’s what we do (and please, no judging, at least not until you taste it): We start with a box of yellow cake mix and a packet of dry instant vanilla pudding. That’s right, folks. CaliGirl Cooking is telling you to go out and buy a box of cake mix and packaged Jello pudding mix. Don’t get used to it, but this recipe is so good that it’s totally worth it. You won’t regret it one bit.
To the mix we add the requisite eggs and oil, and then (this is where it gets really exciting) we stir in the classic ingredients in a Harvey Wallbanger cocktail: vodka, Galliano and orange juice. Easy as that! Into a well-oiled Bundt pan this batter goes, into a preheated oven they go, and you’re more than halfway there. Now the toughest part is waiting for the cake to bake while the overwhelmingly delicious aromas permeate the entire house.
Once the cake is baked and almost all of the way cool (keyword “almost”) we drizzle on the powdered sugar glaze that’s made up of, you guessed it, even MORE of the Harvey Wallbanger cocktail ingredients – vodka, Galliano, OJ (shall we call them the Holy Trinity for this weekend?) It’s important that the cake still has a bit of warmth to it so that the glaze has a chance to set up nicely.
Once baked, the cake will be so fluffy and moist (sorry, had to) that it will keep fine at room temperature for at least a few days. If you want/need it to last longer, of course you can always refrigerate or freeze it.
And that’s Harvey Wallbanger Cake in a nutshell! Pretty easy, huh? Now you know that, even if you’ve ever only made cake from a boxed mix before, you can totally fancy it up and give it a completely new look (and taste!)
So what do you say? Are you going to give Harvey Wallbanger Cake a shot and serve it this weekend? Speaking of this weekend, what are everyone’s plans? We’re headed up north to spend some time with our families, celebrate a birthday, get my hair did (wedding hair trial day!), etc. etc. I know those 48 hours will go by in a flash but it’s always worth the trip. I’m firmly of the belief that, even if we don’t get any extra days off, it’s a holiday weekend and should be celebrated as so.
No matter what you do, I hope it’s filled with light, happiness and LOTS of laughter! XO
Harvey Wallbanger Cake
For the cake:
- 1-2 tablespoons shortening
- 1 package yellow cake mix
- 1 small package vanilla instant pudding
- 4 eggs
- ¾ cups canola oil
- ¾ cups orange juice
- ¼ cup Galliano
- ¼ cup vodka
For the glaze:
- 1 cup powdered sugar sifted
- 1 tablespoon orange juice
- 1 tablespoon Galliano
- 1 teaspoon vodka
- Preheat oven to 350 degrees Fahrenheit. Using shortening, coat the interior of the Bundt pan so that every nook and cranny is well-greased. Set aside.
- In a medium mixing bowl, combine all other ingredients. Using a hand mixer, beat on medium to high speed for 3-5 minutes, or until all ingredients are well combined.
- Pour batter into greased Bundt pan. Place in 350 degree oven for 45-55 minutes, or until top is golden and toothpick/cake tester inserted into center of the cake comes out clean.
- While cake is baking, make the frosting. Place all glaze ingredients in a small bowl and stir on medium speed with a hand mixer until everything is well combined. Set aside.
- Remove Bundt pan from oven and let cool for 10-15 minutes. Once slightly cool, invert cake (in pan) onto a cake stand or plate. Remove pan from cake slowly and carefully. Let cake cool a bit more before glazing. Once cake is mostly cool but is still holding a little heat, drizzle glaze over top. Let sit to cool completely, approximately 30 minutes (if you can keep your hands off that long!)
- Wine Pairing: Well why not a Harvey Wallbanger Mimosa?
- Be sure to glaze the cake while it is still warm to give it a chance to set up properly.
- This cake can be refrigerated for up to five days or frozen for up to three months. Just be sure to cover it tightly in plastic wrap!
Some for you, more for me 🙂