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“A friend of mine wrote this recipe down on a small scrap of paper. She swears it is TO DIE FOR!!. I haven't made it yet so I wanted to post it here for safekeeping and will add it to my ever growing list of "to try" recipes. If you try it before I do please let me know what you think. 6/4/07 Edited: I made this cake and wanted to add helpful comments. The recipe as is makes more batter than you will need for a bundt pan. I would fill the bundt pan half way & then use the rest for cupcakes. Also, after cooking for 56 minutes the edges started to burn so I took it out. I think the problem was too much batter & it rose too high out of the pan. When I tested it with a toothpick it didn't come out completely clean, but it was done on the inside. Also, I would crumble the almond paste and beat it with the liquids and then add the cake mix & pudding. You will get a more evenly mixed batter. I also have to question the necessity of 2 cans of almond paste. I'm going to try it again with just one & compare. Anywho, I just wanted to give a few pointers from my experience. Additionally, DH really liked it a lot so I guess it will be a "regular" from now on.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. In large mixing bowl combine cake mix, pudding mix and almond paste.
  3. Add eggs, oil, Amaretto and water, mixing well according to package times.
  4. Pour into a greased and floured 12 cup Bundt pan.
  5. Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
  6. Glaze:
  7. In heavy saucepan mix glaze ingredients.
  8. Bring to a boil over medium heat and cook for approximately 2-3 minutes.
  9. Pour hot glaze over warm cake.

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