13.4 ounce package instant vanilla pudding and pie-filling mix
½cupwhiskey or bourbon
½cupvegetable oil
4jumbo eggsat room temperature
Powdered sugarfor garnish
Syrup
¾cupwhitegranulated sugar
¼cupbutter
¼cupwater
Juice of ½ a lemonabout 1½ tbs.
¼cupwhiskey or bourbon
Instructions
Preheat oven to 350 degrees. Spray a Bundt pan with baking spray, or butter and flour the sides to prevent sticking.
In a large bowl, combine cake mix, pudding mix, ½ cup whiskey, and oil. Beat at medium speed with an electric mixer or in a standing mixer. Add the eggs and whisk until completely combined. Pour batter into the prepared Bundt pan. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. When cake has about 10 minutes left to cook, make the syrup.
In a small saucepan over medium heat, combine the sugar, butter, water, and lemon juice. Bring to a boil slowly, stirring until sugar is dissolved (about 5 minutes). Remove from heat and stir in remaining ¼ cup whiskey or bourbon.
Once the cake has cooked, poke about 10-15 holes in the bottom using a chopstick or skewer, making sure to poke all the way through. Drizzle the warm syrup all around, ensuring that you get a good amount of moisture into all the cracks and holes in the cake. Cover the cake with a towel or foil and allow to sit and cool for about 30 minutes. Turn over onto a cake serving plate. If the cake doesn’t come out immediately, just let it sit and gravity will take care of it. Don’t force the cake out of the pan - it will crumble to pieces.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.