Pumpkin Amaretto Cake

Cozy Mendoza


This cake is very rich and heavy with a lovely festive flavor. It's the perfect fall cake. If there are no children consuming this cake I pour about 1/4 to 1/2c. of amaretto over the cake before adding the glaze and removing from the bunt pan.

★★★★★ 1 vote
12 to 16 servings
20 Min
1 Hr


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3/4 c
almonds, chopped
3 c
all-purpose flour
2 Tbsp
pumpkin pie spices
1 tsp
1 c
or 2 sticks butter or margarine, softened
1 c
brown sugar, firmly packed
large eggs
1 can(s)
(15 oz.) libby's 100% pure pumpkin
1 tsp
pure vanilla extract


1/4 c
1/2 c
granulated sugar
4 Tbsp
1 Tbsp

How to Make Pumpkin Amaretto Cake


  • 1PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
  • 2COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
  • 3BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
    MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

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About Pumpkin Amaretto Cake

Course/Dish: Cakes

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