Testing Vintage Recipes in the Modern Kitchen

Harvey Wallbanger Supreme Cake

Harvey Wallbanger Supreme Cake

This retro recipe tastes like a creamsicle with a kick. There’s booze in the cake and the glaze. What could be better for a pair of thirtysomething birthdays at the beach?

The recipe traces back to Grandma Betty’s card-playing friend Eleanor in the ’70s. By the time they had multiple kids, they needed to both drink and eat their cocktails. Eleanor certainly wasn’t the original inventor, but that’s OK. This groovy Wallbanger cake proves there’s nothing wrong with a good old box cake mix, especially when you spruce it up with a few shots and some pudding. Party in the kitchen!

Good news: this is a dump-and-go kind of cake.
Wet and dry, everything in.

Let it whip for a few minutes. This is a great time to
make yourself a drink.

Pour and spread evenly in your bundt or tube pan.
Real talk: I under-greased and over-floured. I would
recommend using loads of butter or shortening, then a
light dusting of flour. Learn from my spray-Pam fail.

Exhibit A. I’m sharing my shame.

Let your cake cool in the pan 10-15 minutes before
turning it out. Whisk up powdered sugar, orange juice,
and a little more Galliano and vodka to make the glaze.
Pour over the warm cake. It soaks in a bit, so you may
even want to glaze it a second time once it cools. If I
make this cake again, that’s the way I’ll do it.

Good friends (and good sports) David and Megan allowed
me the honor of making their birthday cake! It traveled to
Treasure Island, Florida and its light fruitiness was a
great complement to the sun and sand. It may or may
not have become a very-late-night snack.



Harvey Wallbanger Supreme Cake

1 box Duncan Hines orange supreme cake mix
1 3.4-oz. box instant vanilla pudding
1/2 c. vegetable oil
4 oz. frozen orange juice concentrate (thawed)
4 oz. water
4 eggs
3 oz. Galliano liqueur
1 oz. vodka


1 c. powdered sugar
1 Tbsp. orange juice or thawed concentrate
1 1/2 Tbsp. Galliano
1 Tbsp. vodka

Blend all cake ingredients in a stand mixer or whip with an electric hand mixer (at least 3 minutes).

Pour into a greased and floured bundt or tube pan—butter or shortening work best.

Bake at 350 degrees for 45 to 55 minutes until center springs back when touched lightly.

Cool in pan 10 to 15 minutes.

Whisk glaze thoroughly in a¬†medium bowl and pour over the warm cake once it’s been turned out on a plate.

Cake can be glazed a second time once completely cool, if desired.


Leave a Reply

Your email address will not be published. Required fields are marked *