The thing about this cake is that it's delicious and so, so, so easy. There's nothing about this that is from scratch! I have no shame in using cake and pudding mixes today, especially because this is my baking assistant~
(Times have changed since the last time I made this cake. My repertoire has expanded, and my baking assistant wears duckie jammies. And the main fixture on my counter is now a Bumbo seat.)
1 package plain yellow cake mix
1 package instant vanilla pudding mix
3/4 cup Amaretto liquor
1/2 cup water
1/4 cup vegetable oil
1/4 cup plain applesauce
1/4 tsp almond extract
Preheat the oven to 350 degrees Fahreinheit. Grease and flour a 10-in bundt pan.
Blend the mixes, Amaretto, water, oil, applesauce, eggs, and extract with a hand blender for 1 min on low speed. Increase the speed to medium and beat for an additional 2 minutes. Pour the batter into the prepared bundt pan and bake for 45-50 minutes until golden brown and springy. Remove from the oven and place on a wire rack to cool for 20 minutes.
Run a knife along the edge of the cake and invert on to the cooling rack. Drizzle with the glaze (recipe below) and 1/4 cup toasted slivered almonds. Cool completely before serving.
Glaze: 1 cup confectioners sugar whisked together with 5 Tbs Amaretto