Whiskey Cake II

Whiskey Cake II

28 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  JULIE M.

“Even if you don't drink, try this recipe! Everything about this cake is just right - from taste to texture! A trained chef/truck driver gave me this recipe and I can't wait to make it again.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Reserve a 1/4 cup each of the butterscotch chips and walnuts for the top of the cake. Stir in the remaining butterscotch chips and walnuts to the batter. Pour batter into prepared pan and sprinkle with reserved chips and nuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (28)

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I made this cake for the guys in my office on St. Patrick's Day. It was a hit! I did adapt it somewhat to make it a little lighter. I used 4 eggs, 1/3 cup Becel oil, 1/2 cup milk, 1/2 cup whiskey, 1/3 cup water. I only used half a package of butterscotch chips and 1 cup chopped walnuts. I baked the cake in a bundt pan and when cool, I pierced the top with a fork. I then took the reserved chips and walnuts added a Tbsp water and melted the chips(along with the walnuts) in the microwave. I stirred in a little icing sugar and 1 more Tbsp of the whiskey to make a glaze. Then I spooned the glaze over the cake and let it set. It was scrumptious! The glaze makes the cake - you get the whiskey without the alcohol being baked out of it, but only a taste! Slainte! Kat



I made this cake for a group of friends. It was delicious!! One of the best things about it besides the flavor is that you SHOULD make it a day or two before you serve it. It only gets moister.



I substituted a 10oz. bag of toffee bits for the butterscotch chips and was very pleased with the results. The candy pieces carmelized underneath the cake. It was delicious!

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Amount Per Serving (20 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Easy Rum Cake


next recipe:

Apricot Brandy Cake