To me, Southern Comfort has a strong cherry-flavor. From the first time I tasted it, I knew once day I'd have to come up with a cake using that flavor. Between the cherries, chocolate chips and nuts, the inside of this cake looks pretty too.
I hope you enjoy this Southern Comfort Cake in honor of my father-in-law. We miss him.
Be sure to check the bottom of this page for more Bundt Cake, regular Cake and Chocolate dessert recipes.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1/2 cup glaze
- one 18-1/2 ounce yellow box cake mix
- one 1-3/4 ounce instant vanilla pudding mix
- 5 eggs
- 3/4 cup vegetable oil
- 1/2 cup Southern Comfort
- 1 jar maraschino cherries, drained, reserve juice for glaze
- 1/2 cup mini chocolate chips
- 1/2 cup chopped nuts, lightly toasted
- 1-1/4 cups powdered sugar
- 2 tablespoons reserved maraschino juice
- 1 tablespoon plus 1/2 teaspoon Southern Comfort
Preheat oven to 325 degrees F. Grease and flour bundt pan. Combine cake mix, pudding mix, eggs, oil and Southern Comfort. Mix on low until ingredients are moistened. Continue mixing for 2 minutes on medium to medium-high. Place one half of the batter in pan. Sprinkle one half the cherries, chips and nuts over batter. Add rest of batter to cake pan. Sprinkle the rest of the cherries, chips and nuts. Lightly press down until batter just covers them. Bake for 45 to 50 minutes. Remove from oven. Cool in pan for 10 minutes on wire rack. Completely remove cake from pan and completely cool on wire rack. Once cool, place on serving plate. Drizzle with glaze. If desired, decorate with stemmed cherries, sitting in small piped dollops of whipped cream.
Stir glaze ingredients until smooth. Add more powdered sugar, if it's too wet, or Southern Comfort, if it's too dry.
Even More Bundt Cakes to Try
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