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Amaretto Sour Cream Cake


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  • Glaze:
  • 2 eggs, separated
  • 1/2 cup browns sugar, packed
  • 1 cup flaked coconut
  • 1/2 cup ground pecans
  • 1 package pillsbury pudding, butter cake mix
  • 1 cup sour cream
  • 1/2 cup Amaretto
  • 1/2 cup water
  • 2 eggs
  • 1 cup powdered sugar, sifted
  • 2 Tablespoons Cocoa
  • 2 Tablespoon Amaretto
  • 1 Tablespoon Butter, softened
  • 1 Tablespoon Corn Syrup
  • 2 Teaspoon Water
  • 2 Teaspoon Ground Pecans
  • 6 maraschino cherries



Step 1

Grease a 10" tube pan generously. In a small bowl, beat egg whites until foamy. Gradually add brown sugar, beat until stiff peaks form, about 3 min. Fold in coconut and pecans. Spread meringue mixture on bottom and sides of prepared pan, to within 1" of top of pan. In a large bowl blend cake mix, sour cream, amaretto, water, eggs, and 2 egg yolkf at low speed on electric mixer until moistened, beat 2 min. at high speed. Pour batter evenly into meringue lined pan. Bake in preheated 350 degrees oven for 35 to 65 minutes, until toothpick inserted in center comes out clean. Cool uprights in pan 10 min., loosen sides and invert onto serving plate. Cool completely.

In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup, and water until smooth. Spoon over top of cake, some to ride down sides. Sprinkle with ground pecans; garnish with cherries.


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