1 box (18.25-ounce) plain yellow cake mix
1 box (5.1-ounce) vanilla instant pudding mix
¾ cup amaretto
½ cup water
½ cup vegetable oil
4 large eggs
¼ teaspoon pure almond extract
Glaze (recipe follows)
1/3 cup slivered almonds, toasted (for garnish)
Place rack in the center of the oven and preheat to 350 F. Grease and flour a 10-inch tube pan.
Place cake mix, pudding mix, amaretto, water, oil, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour into prepared pan. Bake until golden brown and until it springs back when lightly pressed, about 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack and then again onto a serving platter so that it is right side up.
Prepare the glaze. Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides. Scatter the toasted almonds over the top to garnish. Allow the cake to cool completely before slicing. Makes 16 servings.
Glaze: Place 1 cup of sifted confectioners’ sugar and 31/2 tablespoons amaretto in a small bowl and stir until well-combined.