Limoncello Bundt Cake

By mm_food4me

Ingredients

• 18 ounce white, yellow or lemon cake mix
• 4 serving-sized instant lemon or vanilla pudding mix
• 4 eggs
• 1/2 cup plus 2 tablespoons water, divided
• 1/2 cup vegetable oil
• 3/4 cup limoncello (lemon-flavored liqueur), divided
• 1/4 cup butter
• 1/2 cup sugar
• 1/2 cup lightly toasted sliced almonds

Preparation

Step 1

Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack.

Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.