Real Men Bake – Recipes – Guy Cakes Using Mixes

Just Add Alcohol:
The first way is the main reason I use bundt pans. After you take the cake out of the oven, but before you flip it out on the plate, pour 1/2 to 1 cup of alcohol (Whiskey, Rum, Brandy, Vodka, or Tequila, etc…) into a measuring cup. Take a chopstick and poke holes in the cake. Pour the alcohol into the holes so it soaks into the cake. Let the cake stay in the pan for another 15 minutes to soak up the alcohol before you flip it over onto the plate.

Alcoholic Fruit:
If you are using fruit in your cake, (raisins, strawberries, etc…), remember to soak them in a bowl of at least 3/4 to 1 cup of whatever alcohol you are going to use the night before you bake. You can use the remaining alcohol that is not absorbed by the fruit in your uncooked batter.

Alcoholic Glaze:
Mix 3/4 cup confectioners’ sugar with 1 tablespoon of alcohol or as much as needed to make the glaze just thin enough to pour over the cake after you have placed it on the cake plate.

Alcoholic Frosting
Ingredients:
1, pt, Fresh Whipping Cream
1/3, cup, flavoring powder (sweetened cocoa or 2 1.3oz boxes of uncooked pudding powder, chocolate, strawberry, cherry, whatever flavor your going for.)
1/2, cup, Powdered Sugar
1, tsp, Vanilla Extract
1/2, cup, Alcohol (Whiskey, Rum, Brandy, Vodka, Tequila, etc…)

Directions:
In a large mixing bowl, combine whipping cream, flavoring powder, powdered sugar, vanilla, & whatever kind of alcohol you are going to use. Beat with an electric mixer (on low at first, then higher speed as it starts to stiffen) until peaks form when you lift the beaters out of the mixture.

You might have some left over, enjoy it!

If you can think of any more ways please don’t hesitate to Leave a Reply and let me know.
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Suggestions:
Slice the bananas and strawberries.
Soak all the fruit in separate bowls of Vodka for 24 hours before baking.
Make the same recipe for cake and frosting twice for a total of 4 layers.
Put fruit and frosting in the center of the cake so it doesn’t seep out the sides.
Use a tray much larger then the cake.

Ingredients:
CAKE x 2 for 4 layers
1, box Chocolate cake mix
1, box Chocolate pudding powder
3, Eggs
1 1/2 1/2, cup, Bourbon whiskey
1/2, cup, Water, cold
1/3, cup, Vegetable oil

FROSTING x 2 for 4 layers (may need 3 batches of frosting)
1, pt, Whipping cream
1/3, cup, Unsweetened cocoa powder
1/2, cup, Powdered sugar
1, tsp, Vanilla
1/2, cup, Bourbon (Do Not Double for each batch)

1, cup, Nuts, chopped
Sliced Strawberries
Blueberries
1 Sliced Banana

Directions:
Preheat oven to 350 degrees. Grease two 9″ round cake pans.

Combine cake mix, pudding powder, eggs, bourbon, cold water, and vegetable oil in a large bowl. Beat for 3 minutes on low then high speed. Pour into pans. Bake at 350 for 30 minutes or until toothpick comes out clean. Cool in pans 10 minutes.

Remove from cake pans. Cool completely.

FROSTING: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon.

Spread the frosting over the first cake layer then add the sliced bananas. Place the next cake layer on top of the first and add the strawberries, repeat with blueberries. After all the cake layers have been stacked you can apply the frosting and sprinkle with chopped walnuts on top.

Cover sides with frosting. Chill at least 2 hours.
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Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix 1 cup beer
1/4 cup vegetable oil
4 eggs

Directions:
1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
2. Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.
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Ingredients:
1, box, Yellow cake mix
1, box Chocolate pudding powder
4, Eggs
1, cup, Sour Cream
1/2, cup, oil
1, tsp, Vanilla
1 1/2 1/2, Cup, Rum
1, 12oz bag semi-sweet chocolate morsels

Directions:
Combine cake mix, pudding powder, eggs, sour cream, oil, vanilla, rum, & chocolate chips in a large bowl. Beat for 4 minutes on low then high speed.

Pour into prepared Bundt pan. Bake at 350 degrees for 1 hour or until toothpick inserted into middle comes out clean. Cool in the pan, and then turn out onto wire rack.
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Ingredients:
1, box, Chocolate cake mix
1, box Chocolate pudding powder
4, Eggs
*8 oz sour cream
1/2 cup, Oil
2 tsp Instant Coffee
2/3 Cup Coffee Liqueur
1/2 Cup Water

Directions:
Preheat oven to 350 degrees. Beat together all ingredients in a mixer at medium speed for 2 minutes. Pour into a greased and floured 12 cup Bundt pan. Bake for 50 to 60 minutes or until pick inserted in center comes out clean.
Cool in pan for 25 minutes. Drizzle with icing, garnish as desired.

Icing
2 1/2 cups powdered sugar
1/3 cup cream
2 Tbsp coffee liqueur

Sift powdered sugar into a bowl. Heat cream and add coffee until dissolved. Stir into powdered sugar and add coffee liqueur, to taste.
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Ingredients:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
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Ingredients:
Cake:
1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup rum (water can be substituted if you just want a vanilla cake)
1/2 cup water
2/3 cup oil
1 cup chopped walnuts

Glaze
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup rum

Directions:
1. For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.

2. Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.

3. For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.
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Ingredients:
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners’ sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
4. Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners’ sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners’ sugar.
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Ingredients:
1, box, Chocolate cake mix
1, box Chocolate pudding powder
5, Eggs
1/2 cup, Milk
3/4 cup, Oil
1/2 cup, Chopped Walnuts
1/3 cup, Sweetened coca powder
1 12oz bag semi-sweet chocolate chips
1 cup, Whiskey

Directions:
Combine cake mix, pudding powder, eggs, oil, & milk in a large bowl. Beat for 4 minutes on low then high speed. Add walnuts, coca, chocolate chips, & nuts. Add first cup of whiskey a quarter cup at a time, mixing in between. Keep adding whiskey until the mixture cannot any more.

Pour into a greased bundt pan. Bake at 350 degrees for 1 hour or until toothpick inserted into middle comes out clean. Cool for 10 min, and then turn out onto wire rack.
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Ingredients:
½ can (6oz) Coca-Cola
¼ cup Rum (or use Jim Beam instead for Kentucky Bourbon Cake)
1 tablespoon White Vinegar
1 box Yellow Cake Mix
3 Eggs (slightly beaten)
2 tablespoon Vegetable Oil
2 large cans of Apples (or 1 large can of Peach halves) in Heavy Syrup
2 tablespoons Powdered Sugar
1 cup Heavy Whipping Cream
1 teaspoon Rum Extract

Directions:
Preheat oven to 350 degrees. Spray 9 x 13 inch pan with cooking spray.
In small bowl mix together cola, ¼ cup rum, & vinegar.
Combine cake mix, eggs, oil, & cola mixture in a bowl and mix until smooth.

Pour the batter into the pan. Lay the apples on their sides (for peaches cut side up) on top of the batter, pressing them in slightly.
Bake for 40 min.

Mix together apple syrup and 2 tablespoons rum. While the cake is still warm poke about 20 holes in the top with a toothpick and drizzle the entire cake with this mixture.

Let it cool completely in pan. Sprinkle with powdered sugar. Add the rum extract to the cream then whip the mixture until peaks begin to form.

Serve directly from the pan with the rummy whip cream.
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Ingredients:
1 package Devil’s food cake mix
1 package Chocolate pudding
1 cup Brandy
½ cup Water
½ cups Vegetable oil
3 Eggs
1½ cups Semisweet chocolate chips
4 tablespoon Butter
1 tablespoon Light corn syrup
1 teaspoon Brandy extract
1 cups Powdered sugar; sifted

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine cake mix, 2/3 cup brandy, ½ cup water, oil, and eggs. Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12-cup bundt pan.

Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean.

During last 7 minutes of cake baking time, prepare glaze. In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 tablespoons water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining ½ cup chocolate chips and powdered sugar. Simmering, stirring, over low heat 5 minutes.

Immediately upon removal from oven, spoon two thirds of hot glaze over cake. Let cake cool in pan 25 minutes, then invert onto a cake plate. Reheat remaining glaze and spoon over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow.
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Ingredients:
1/8 c Water
1 pk Yellow cake mix
4 oz Instant chocolate pudding
3/8 c Baileys Irish Cream *
1/4 c Vodka
3/4 c Oil
4 Eggs

Directions:
Combine cake mix, pudding mix, oil, water, vodka, Baileys and eggs in a bowl. Beat until smooth. Pour into greased and floured 10 in. bundt pan.

Bake at 350 degrees 40 to 50 or until done.

Cool completely and invert onto a serving plate.

Mix a little powdered sugar and a little Baileys and drizzle over the top.
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Ingredients:
1 (18.25 ounce) package orange cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur

Glaze:
1 cup confectioners’ sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

To make the glaze: In a small bowl, combine confectioners’ sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
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Ingredients:1 box chocolate cake mix
1 box chocolate pudding
3 eggs
1/2 cup oil
1/2 cup water
1/2 cup Tequila liqueur
1 cup pureed strawberries

1 cup heavy cream
1 tablespoon granulated sugar
1/3 cup Tequila liqueur

Directions:
Mix cake mix following package directions, using 3/4 cup of Tequila liqueur in place of an equal amount of the water called for on the box. Add strawberries. Bake as directed on the box. Let the cake cool completely, then frost.

Whip cream, sugar and Tequila liqueur together. Top the cake, then garnish with fresh whole strawberries.
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Pre-Directions:
3 days before making the cake open the top of pineapple can and drain juice. Pour Rum into can until pineapples are completely submerged and let soak until you make the cake.

Ingredients:
1 box yellow cake mix
1 box vanilla pudding
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup dark brown sugar
1/4-1/2 cup butter
1 (20 ounce) can sliced pineapple
1 (8 ounce) jar maraschino cherries (optional)

Directions:
1. Follow instructions on cake box.
2. Prepare cake batter and set aside.
3. Cut up butter in small pieces and place all over the bottom of a frying pan.
4. Sprinkle brown sugar generously over the butter.
5. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
6. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
7. Place the cherries in the center of the pineapple slices.
8. Pour cake batter on top of the pineapple/cherry mixture.
9. Place in oven and bake as directed on cake box.
10. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
11. If you wait too long the sugar will harden and be difficult to remove.
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Ingredients:
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water

1/4 cup coffee flavored liqueur
1/4 cup confectioners’ sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.
3. Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.
4. To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.
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Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped nuts

1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch bundt pan. Place chopped nuts in the bottom of the bundt pan.

2. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter over into prepared pan over the top of the chopped nuts.

3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it from the oven. Let cake stand for 30 minutes then turn out onto a serving dish.

4. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
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Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
3/4 cup orange juice
1/2 cup vodka
1/4 cup vegetable oil
3 eggs

1 cup confectioners’ sugar
3 tablespoons orange juice

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, 3/4 cup orange juice, oil and eggs. Beat until smooth, and pour into Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into middle of cake comes out clean. Cool 10 minutes in pan, then turn out onto wire rack. Glaze with orange glaze.

4. Orange glaze: In a medium bowl, mix confectioners sugar with 3 tablespoons orange juice.
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Ingredients:
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1 1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips
1/4 cup Godiva Milk Chocolate

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
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Ingredients:
1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding mix (do not male pudding, just add the powder)
4 eggs
1 cup water
2/3 cup oil
1 ½ cup chopped (or pieces) pecans
1 ½ cup golden raisins

Directions:
Pre-heat oven to 350 degrees

1. Grease bundt pan (Pam spray for baking is good). Combine all ingredients in a bowl and mix with electric mixer for 30 seconds on low speed, then 2 minutes on medium. Pour evenly into the bundt pan.

2. Bake at 350 degrees for 55 minutes. Poke cake with toothpick, if it comes out wet put it back in the oven for another 5 minutes and repeat.

3. When the toothpick comes out dry take cake out of the oven and place on the cool stove. Let sit for about 1 hour or till it cools. Put cake plate on top of bundt pan and flip over.
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Ingredients:
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/4 cup coffee flavored liqueur
1 3/4 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and cinnamon. Make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.
3. Pour batter into prepared 10 inch Bundt 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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