Penny's Whiskey Cake

Penny's Whiskey Cake

21 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    2 h 30 m
Recipe by  Penny

“Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.”

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Adjust Servings

Original recipe yields 1 10-inch bundt cake



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  2. Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
  3. Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  4. To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

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Reviews (21)

Rate This Recipe


Not sure why Allrecipes made the removal of the cake from the pan so complicated. ALL I do is let the cake cool about 5 minutes, put a plate or platter on top, then flip it and it falls right out.



Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh or frozen raspberries into the cake batter. I've made this cake using a pineapple cake mix, well drained pineapple tidbits and pineapple rum. I've also made it using a devils food or a fudge chocolate cake mix, a handful of chocolate chips and then use Kahlua as the liquor... they're all over the top delicious!!! Hmmm, I was just wondering what a lemon cake with lemoncello would taste like or an orange cake with Grand Marnier?? The possibilities are endless!! Thanks again :)

Paula Weinheimer

Paula Weinheimer

This is the same recipe I use for a rum cake and it always is fantastic. Just replace the whiskey with a good quality rum and people will beg for more.

More Reviews

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Amount Per Serving (12 total)

  • Calories
  • 577 cal
  • 29%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 530 mg
  • 21%

Based on a 2,000 calorie diet



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Irish Cream Bundt Cake


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Grandma Cathy's Pineapple Poppy Seed Cake