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a freshly baked harvey wallbanger cake garnished with orange slices on a cake platter.
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5 from 1 vote

Harvey Wallbanger Cake

This Harvey Wallbanger Cake is a sweet twist on the classic Harvey Wallbanger cocktail. It's wonderfully easy to make, using a yellow cake mix as the base, enriched with vanilla pudding mix, eggs, and vegetable oil for that moist, tender crumb.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Servings: 12
Calories: 347kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 box yellow cake mix 15.25 ounces
  • 3.4 ounces vanilla instant pudding mix 1 package
  • 4 large eggs
  • ½ cup vegetable oil
  • ¼ cup vodka
  • ¼ cup Galliano liqueur
  • ¾ cup fresh orange juice

Glaze

  • 1 cup powdered sugar sifted
  • 1 tablespoon orange juice
  • 1 tablespoon vodka
  • 1 tablespoon Galliano liqueur
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or a standard 9x13-inch cake pan.
  • In a large mixing bowl, combine the cake mix, pudding mix, eggs, vegetable oil, vodka, Galliano, and orange juice. Beat until the mixture is smooth and well combined.
  • Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, orange juice, vodka, and Galliano until smooth. If the glaze is too thick, you can add a little more orange juice to reach the desired consistency.
  • Once the cake has finished baking and has cooled for a few minutes, poke several holes in the top with a skewer or fork. Slowly drizzle the glaze over the cake, allowing it to seep into the holes and cover the top.
  • Let the cake cool completely before slicing and serving. Enjoy the delightful flavors reminiscent of the classic Harvey Wallbanger cocktail!

Notes

  1. Substitutions: If you can't find Galliano liqueur, Grand Marnier, Cointreau, anisette or a citrus-flavored liqueur can be used as a substitute. However, keep in mind that this may slightly alter the flavor profile.
  2. Non-Alcoholic Version: For a non-alcoholic version of this cake, you can replace the vodka and Galliano with orange juice or a non-alcoholic vanilla extract. This will keep the citrus flavor while making it suitable for all ages.
  3. Glaze Tip: If you prefer a thicker glaze, gradually add more powdered sugar until the desired consistency is reached. For a thinner glaze, add a bit more orange juice.
  4. Cake Pan Options: While a bundt pan is traditional, you can also use a 9x13-inch cake pan. Just be aware that the baking time might vary slightly.
  5. Check for Doneness: Every oven is different, so start checking the cake for doneness around the 35-minute mark to avoid overbaking.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 389mg | Potassium: 48mg | Fiber: 1g | Sugar: 35g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg