Harvey Wallbanger Cake ~

Straight out of the 1970s party circuit, this Harvey Wallbanger cake turns the famous cocktail into a dense, boozy dessert. Orange cake mix and vanilla pudding mix form the base, but it’s the Galliano, vodka, and fresh orange juice that make this something special.

The pudding mix isn’t just for flavor. It keeps the crumb extra moist and gives the cake a tighter, almost pound-cake-like texture that soaks up the alcohol without falling apart. Five full minutes of beating aerates the batter so it rises evenly in the skillet.

Yes, a skillet. This vintage recipe bakes in an electric fry pan, which gives you a flat-topped cake with evenly browned sides. The covered pan traps steam that keeps the cake moist while the low, steady heat prevents burning. Opening the vent for the last five minutes lets the top finish and dry slightly. The Galliano-vodka-orange glaze drizzled over the warm cake seeps into every pore.

Chef Tips

• Any standard Bundt pan or 9×13 baking dish works if you don’t have an electric skillet. Bake at 350°F (175°C) for about 45 minutes.
• Drizzle the glaze while the cake is still warm so it absorbs into the surface.
• Don’t substitute the Galliano. Its anise-vanilla flavor is what makes this a Harvey Wallbanger and not just an orange cake.
• The cake tastes even better the next day after the alcohol has had time to mellow.

Variations

• Use a yellow cake mix if orange isn’t available, and increase the orange juice slightly.
• Add orange zest to the batter for stronger citrus flavor.
• Make a non-alcoholic version by replacing Galliano and vodka with extra orange juice and a drop of anise extract.