This cake is 100% DELICIOUSLY AMAZING!! I absolutely love it!! I’m not a drinker, but man do I love to eat my alcohol! :) Now, I will warn you, you can taste this alcohol because it’s not technically “cooked off” in the glaze; and there is also a faint taste in the cake itself. So if that sort of thing bothers you, this isn’t the cake for you. But if not, pour a cup of coffee and enjoy this deliciousness! :)
Pecan Honey Whiskey Bundt CakePrint Recipe
- 18 oz package yellow cake mix
- 3.5 oz package butterscotch pudding mix
- 1/2 c canola oil
- 1/2 c water
- 4 eggs
- 1/2 c Jack Daniel's Tennessee Honey Whiskey
- 1 c chopped pecans, toasted
- 1 c granulated sugar
- 1 stick butter, at room temperature
- 2 tbsp Jack Daniel's Tennessee Honey Whiskey
Preheat oven to 325 degrees and grease an 8" bundt cake pan.
In a large bowl, whisk together cake and pudding mixes; then beat in oil, water, whiskey, and eggs and mix until smooth.
Stir in pecans and pour into bundt cake pan.
Bake for one hour, or until toothpick comes out clean and let cake cool for 15 minutes, then turn out onto cooling rack.
Allow cake to cool completely before glazing.
Meanwhile, in a small sauce pan, combine sugar and butter, and cook over medium heat, stirring constantly until butter and sugar are completely melted.
Continue to cook until glaze has slightly thickened and dribbles slowly off the spoon.
Remove from heat, and stir in whiskey; allow to cool slightly before pouring over bundt cake.
Liberally drizzle glaze over the top of cake and allow glaze to harden slightly before cutting.