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Blueberry Amaretto Bundt Cake


2010 Blueberry Amaretto Bundt Cake Photo (c) by Carroll Pellegrinelli

Blueberry Amaretto Bundt Cake

2010 Blueberry Amaretto Bundt Cake Photo (c) by Carroll Pellegrinelli
This Blueberry Amaretto Bundt Cake is especially delicious and super moist, too.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 16


  • Cake:
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup amaretto
  • 1 teaspoon almond extract
  • 18 ounce white or yellow cake mix
  • 4 serving-sized French vanilla pudding mix
  • 2 cups blueberries
  • Glaze:
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/4 cup amaretto
  • Topping:
  • 1/2 cup sliced almonds, lightly toasted


Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. In a large bowl, add cake ingredients. Mix for 30 seconds with a mixer. Continue to mix to 2 more minutes. Hand stir-in blueberries. Pour into prepared pan. Bake for 1 hour or until tested done. Cool in pan on wire rack for 20 minutes. Remove from pan and finish cooling on wire rack.

After cake has cooled completely, place on serving plate. Poke holes all over cake. For glaze, combine butter, sugar and water in a medium saucepan. Bring to a boil while constantly stirring. Boil for 5 minutes. Remove from heat and stir in amaretto. Carefully, drizzle glaze over cake. Use a pastry brush to paint excess glaze onto cake. Sprinkle almonds over top.

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Limoncello Bundt Cake
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