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Old Fashioned Whiskey Cake Recipe

A perfect celebratory dessert for the holidays! This easy whiskey cake recipe starts with a box of cake mix for a moist, flavorful treat!
Course Dessert
Cuisine American
Keyword bourbon whiskey cake, old fashioned whiskey cake recipe, whiskey bundt cake, whiskey cake, whiskey cake recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings 12 slices
Calories 380kcal
Author Blair Lonergan




  • 1 cup finely-chopped walnuts (or sub with pecans)
  • 1 (15.25 oz) box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix
  • ½ cup water
  • ¼ cup whiskey
  • ½ cup vegetable oil
  • 4 eggs, at room temperature



  • Preheat oven to 325°F. Grease and flour a Bundt pan.
  • Sprinkle nuts in the bottom of the prepared pan. Set aside.
  • In a large bowl, combine the cake mix, pudding mix, whiskey, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
  • Pour the batter over the nuts in the pan.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • About 5 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, and whiskey. Boil for 3 minutes, stirring constantly.
  • Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
  • Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
  • Cool completely, then slice and serve!


  • Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that's specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it's done!
  • Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
  • Poke a lot of holes in the cake and pour the glaze over top very slowly, allowing plenty of time for the glaze to sink into the warm cake.
  • The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it.


Serving: 1slice | Calories: 380kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 396mg | Potassium: 84mg | Fiber: 1g | Sugar: 39g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg