Harvey Walbanger Cake

The cake that launched a thousand church cookbooks. Based on the 1970s Harvey Wallbanger cocktail (orange juice, vodka, and Galliano), this bundt turns that classic drink into a booze-soaked dessert that tastes like a creamsicle with a grown-up kick.

The shortcut is the whole point. Orange cake mix, instant vanilla pudding, eggs, oil, orange juice, and a splash of vodka all go into one bowl, mixed together, and baked in a bundt pan for about 45 minutes. No mixer, no fussing, no drama.

The glaze is where the cocktail actually comes through. Orange juice and sugar simmer until syrupy, then off the heat go in the vodka and Galliano (the yellow Italian herbal liqueur with a whisper of anise and vanilla). Pricking the warm cake all over before pouring lets the syrup soak deep into every crumb.

Perfect for retro-themed dinner parties, bridal showers, or any occasion that calls for a bundt with attitude.

Kitchen Tips

• Grease the bundt pan thoroughly, especially into every ridge and corner. Orange cake mix is sticky and tears easily at unmoulding.
• Let the cake cool 10 minutes before inverting. Too hot and it breaks, too cool and it sticks.
• Prick the cake with a skewer or long toothpick, not a fork. Fork tines tear the crumb and leave ugly gashes.
• Pour the glaze slowly in stages. Dumping it all at once pools at the top and runs off the sides without soaking in.

Variations

• Swap Galliano for Grand Marnier or Cointreau for a deeper, orange-forward booze profile.
• Skip the alcohol entirely and use orange extract plus extra OJ in the glaze for a kid-friendly version.
• Add a teaspoon of orange zest to the batter for a fresh citrus lift that complements the liqueur.