1 18-ounce package yellow cake mix
1 3.5-ounce package butterscotch pudding mix
1/2 cup canola oil
1/2 cup water
1/2 cup Jack Daniel's Tennessee Honey Whiskey
1 cup chopped pecans, toasted
1 cup granulated sugar
1 stick butter, at room temperature
2 tablespoons Jack Daniel's Tennessee Honey Whiskey
If you don't have honey whiskey, opt for regular Jack Daniel's. This cake can be served as a breakfast coffee cake, an afternoon tea cake, or as a late night snack.
- For cake: Preheat oven to 325 degrees F. Grease an 8-inch bundt cake pan. In a large bowl, whisk together cake and pudding mixes. Using whisk or electric mixer, beat in oil, water, whiskey, and eggs. Mix until smooth. Stir in pecans, and pour into bundt cake mold. Bake for one hour, or until toothpick comes out clean. Let cake cool for 15 minutes, then turn out onto cooling rack. Allow cake to cool completely before glazing.
- For glaze: In a small sauce pan, combine sugar and butter, and cook over medium heat, stirring constantly until butter and sugar are completely melted. Continue to cook until glaze has slightly thickened and dribbles slowly off the spoon. Remove from heat, and stir in whiskey. Allow to cool slightly before pouring over bundt cake.
- To assemble: On a completely cooled cake, poke holes around the top of the cake. Liberally drizzle glaze over the top. Allow glaze to harden slightly before cutting.
Serves 12-16 slices.
- Desserts, Cake