Harvey Wallbanger Cake

Our Retro ’70s Harvey Wallbanger Cake is a crazy moist, boozy-sweet throwback to one of the era’s most iconic cocktails! With bright citrus notes from orange juice, a splash of Galliano, and the ease of a doctored cake mix, this cheerful Bundt cake is pure nostalgia baked into every bite.

Why this recipe is so delicious: the combination of orange, vanilla, and Galliano creates a light yet decadent flavor that’s beautifully balanced — sunny citrus meets creamy vanilla with a hint of warmth from the liqueur. Plus, the texture is unbelievably tender and moist, thanks to instant pudding in the batter.

If you love easy Bundt cakes that start with a mix, try my Sock It To Me Cake, Crack Cake, Chocolate Chip Bundt Cake, or Margarita Cake next — they’re all quick to whip up, irresistibly moist, and perfect for sharing. 🍊

This is one of those retro desserts that never goes out of style — and always disappears fast at any gathering!

 

 

Before You Begin

✨ Use the right cake mix. Stick with a butter-flavored yellow cake mix (like Duncan Hines). It’s rich and pairs beautifully with the orange and Galliano.

✨ Beat it well. Four minutes of mixing helps develop that fluffy, velvety crumb that gives this cake its signature texture.

✨ Don’t skip the pudding mix. Instant vanilla pudding adds moisture, structure, and that dreamy bakery-style softness.

✨ Cool completely before glazing. If the cake is warm, the glaze will slide right off instead of soaking in beautifully.

✨ Zest first, juice second. It’s much easier to zest your orange before you juice it for the glaze.

Ingredients for Harvey Wallbanger Cake

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Cake:

• Butter flavor cake mix – The rich base that makes this cake so moist and flavorful.

• Instant vanilla pudding mix – Adds structure and a luscious, soft texture.

• Galliano liqueur – The signature ingredient! Sweet and herbal, with vanilla and anise notes.

• Orange juice – Fresh or bottled works fine, though fresh gives the best flavor.

• Eggs + oil – Keep it tender and fluffy.

Glaze:

• Powdered sugar, orange juice, and zest – Combine for a fresh, citrusy drizzle.

• Sweetened shredded coconut – Adds just a touch of tropical flair and texture.

Pro Tips

⭐ Make it even more citrusy. Add a teaspoon of orange extract or a pinch of finely grated zest to the cake batter for an extra sunny punch.

⭐ Boozy twist. For adults, brush a tablespoon or two of Galliano over the warm cake before glazing to intensify the cocktail flavor.

⭐ Perfect Bundt release. Spray your pan generously, getting every ridge and crevice — or brush with melted shortening and dust lightly with flour for a sure release.

⭐ Pretty presentation. Garnish the glazed cake with additional orange zest curls or a sprinkle of coconut right before serving. It looks as good as it tastes!

Frequently Asked Questions

What is Galliano?

Galliano is an Italian herbal liqueur with notes of vanilla, citrus, and spices — famous for its tall, golden bottle and smooth sweetness.

Can I make this without alcohol?

Yes! Replace the Galliano with an equal amount of orange juice or orange soda. The flavor won’t be identical, but it’ll still be moist and delicious.

Is there any alcohol in the cake after it bakes?

Nope! Despite the name, there’s no alcohol added to the batter, and this cake is completely family-friendly. It’s inspired by the flavors of the classic Harvey Wallbanger cocktail — sweet orange, vanilla, and a hint of warmth — but without any actual liqueur.

Does the cake taste like alcohol?

Not at all! Even though it’s named after a cocktail, the flavor is all about bright orange and creamy vanilla, not booze. It’s soft, moist, and citrusy — more like an orange creamsicle than a mixed drink.

Can I skip the instant pudding mix?

I wouldn’t recommend it! The instant pudding adds incredible moisture and structure, giving the cake that signature soft, velvety crumb. Without it, the texture won’t be as tender or rich — it’s one of the secrets that makes this cake so special.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Keep your Harvey Wallbanger Cake covered at room temperature for up to 3 days. The glaze helps lock in moisture, so it stays tender and flavorful. If your kitchen runs warm, you can refrigerate it instead—just bring it to room temperature before serving for the best texture.

Reheating

• This cake is lovely at room temperature, but if you’d like to warm a slice, pop it in the microwave for 10–15 seconds to refresh that just-baked softness.

Freezing

• To freeze, wrap the fully cooled (unglazed) cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze before serving.

Make-Ahead

• This cake is a great make-ahead dessert! Bake it up to one day in advance, keep it covered at room temperature, and glaze it the next day just before serving for the freshest look and flavor.

More Irresistible Bundt Cake Recipes

If you love a good Bundt cake as much as I do, try one of these next:

• Tom Cruise Cake – A dreamy coconut Bundt that’s light, fluffy, and always a showstopper.

• Hummingbird Bundt Cake– Sweet, moist, and full of tropical flavor with banana, pineapple, and pecans — a Southern favorite that’s perfect for any occasion.

• Red Velvet Bundt Cake – Rich, tender, and perfect for any celebration.

• Chocolate Bundt Cake – Deeply fudgy and indulgent, a must for every chocolate lover.

• Pumpkin Bundt Cake – Filled with cozy fall flavor and warm spice.

• Apple Bundt Cake – Moist, fragrant, and bursting with sweet apple goodness.

💗 Tried This Recipe?

If you make this Harvey Wallbanger Cake, please leave a ⭐⭐⭐⭐⭐ rating and let me know how it turned out in the comments below! I love seeing your creations — tag me on Instagram @gonna_want_seconds so I can cheer you on!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen