Harvey Wallbanger Cake

5 from 1 vote

Posted by Dan from Platter Talk

on May 05, 2025

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This Harvey Wallbanger Cake recipe brings a little of the classic cocktail world into your kitchen. If you’re looking for a cake recipe to celebrate life, this is one you might want to take a look at!

A bunt cake with some orange zest, on little plates.

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Full of color, flavor, and zest (literally with garnish), it is the definition of living life to the fullest!

Table of Contents

What is a Harvey Wallbanger Cake?

It wasn’t long ago when I realized at th ripe old age of nearly 60, that cake-making is my favorite thing to do in the kitchen. I’m guessing it’s because I love to eat a good cake as much as I like to bake one.

This isn’t my first boozy cake I’ve shown you how to make. Our delicious cupcakes made with RumChata and our Whiskey Cake Dessert are two of my favorites. But we have plenty of other ones to choose from; from our Red Velvet Cake Roll Recipe to a Crock Pot Pumpkin Dump Cake, we have a cake for every taste here!

Inspired by the famous Harvey Wallbanger cocktail from the early 1970s, this cake is soft, sweet, a little boozy, and bursting with orange flavor. It’s made with a box of yellow cake mix, a pudding mix, and a mix of vodka and Galliano liqueur, giving it that special touch that feels perfect for a dinner party or a special occasion cake.

Just like the cocktail that once ruled the cocktail scene in places like Los Angeles, this cake has stood the test of time. It’s easy to make, fun to eat, and sure to bring a second helping from anyone who tries

🥄 Substitutions and Variations

  • Swap orange extract for some of the orange juice if you want a stronger citrus flavor.
  • For a lighter version, replace the vegetable oil with olive oil (it’ll still be moist).
  • Skip the glaze and dust with powdered sugar if you want a simpler finish.
  • Try this recipe using an orange cake mix for an even more vibrant orange punch!

🍰 What You’ll Need

This cake uses everyday ingredients — plus a little something extra to make it truly unforgettable.

Ingredients for a cake.

Ingredients

For the Cake:

  • 1 box of yellow cake mix (preferably Duncan Hines, with pudding in the mix)
  • 1 box (3 ounces) instant vanilla pudding
  • ½ cup vegetable oil (or substitute olive oil if preferred)
  • 4 large eggs (at room temperature)
  • ¼ cup vodka
  • ¼ cup Galliano liqueur (Galliano is a sweet, yellow liqueur from Italy that tastes like vanilla and herbs, and it’s great for adding flavor to drinks and desserts.)
  • ¾ cup orange juice

For the Glaze:

  • 1 cup powdered sugar (sometimes called powdered sugar)
  • 1 tablespoon orange juice
  • 1 tablespoon vodka
  • 1 tablespoon Galliano liqueur

Optional Toppings:

  • Orange zest
  • Orange slices

Equipment

  • 10-inch Bundt pan or tube pan (well greased)
  • Large mixing bowl
  • Small bowl (for mixing the glaze)
  • Hand mixer or stand mixer

📝 Recipe Details

Category: Dessert, Bundt Cakes, Retro Recipes
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Main Ingredients: Orange cake mix, instant vanilla pudding, vodka, Galliano liqueur, orange juice
Equipment Needed: Bundt pan, large mixing bowl, hand mixer, rubber spatula, wire cooling rack

Summary:
This fun and flavorful Harvey Wallbanger Cake takes inspiration from the classic 1970s cocktail. Bright orange flavor meets a boozy twist of vodka and Galliano liqueur, creating a moist, tender cake that’s finished with a sweet citrus glaze. Perfect for parties, brunches, or anytime you want to bring a little retro flair to the table.

Why This Recipe Works

  • Semi-Homemade Shortcut: Starting with cake mix and instant pudding saves time without sacrificing flavor.
  • Moist and Tender: Orange juice and liqueur create a rich, luscious texture in every bite.
  • Nostalgic Appeal: A throwback recipe that brings a touch of vintage charm to modern gatherings.
  • Easy and Impressive: Minimal prep with big results, making it ideal for beginner and seasoned bakers alike.

Good to Know

  • Baking Tip: Don’t skip greasing and flouring the Bundt pan well to prevent sticking.
  • Serving Suggestions: Delicious served slightly warm with a dollop of whipped cream or fresh berries.
  • Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate to extend freshness.
  • Variations: Try swapping out the orange cake mix for a yellow cake mix if you prefer a subtler citrus flavor.

🥄 How to Make Harvey Wallbanger Cake

This recipe couldn’t be easier — just mix, bake, glaze, and enjoy. It’s a perfect cake for beginners or anyone who wants a quick, festive dessert!

Make the Cake

A bundt pan that has been greased and floured.
Using a hand mixer to mix some eggs and other ingredients.
  1. Prep your oven and pan: Preheat your oven to 350°F. Grease a bundt pan or tube pan well (a prepared pan helps the cake release easily).
  2. Mix the cake batter: In a large bowl, combine the cake mix, instant pudding, vegetable oil, large eggs, vodka, Galliano liqueur, and orange juice.
    • Blend: Beat at low speed for 30 seconds, then medium speed for 3–4 minutes until smooth. (Don’t forget to scrape down the sides of the bowl!)
Poking a toothpick in a bundt cake.
  1. Bake: Pour the batter into the bundt pan and bake for 45-50 minutes in the preheated oven, or until a toothpick inserted comes out clean.
  2. Cool: Let the cake cool in the pan for 10–15 minutes before turning it out onto a cake platter. Use a toothpick to evenly poke holes throughout the top of the cake.

Make the Glaze

Using a whisk to mix some ingredients.
Pouring icing over a bundt cake.
  1. Mix the glaze: In a small bowl, combine powdered sugar, orange juice, vodka, and Galliano liqueur. Whisk until you get a drizzling consistency.
  2. Glaze the cake: Once the cake is cooled, drizzle the glaze over the top of the cake.
    • Optional: Add a sprinkle of orange zest or a few orange slices for an extra pop of color and flavor.

If you prefer, you can skip the glaze and simply dust the top with powdered sugar.

📝 Top Tips for Best Results

  • Use a box of cake mix that already includes pudding, like Duncan Hines, for the softest texture.
  • Make sure your large eggs are at room temperature for even mixing.
  • Don’t overbake — check around 45 minutes and pull the cake once a toothpick comes out clear.
A cake cut up wit orange glaze and a pitcher of orange juice in the back ground.

📚 Good to Know

The Harvey Wallbanger cake gets its name from the Harvey Wallbanger cocktail, a trendy mix of vodka, Galliano, and orange juice popularized in the early 1970s by the surfer mascot Tom Harvey.
Some say Duke Antone invented the drink; others claim it grew popular thanks to smart marketing and the rise of the cocktail scene shown in shows like Mad Men.
Either way, this cake captures that same easygoing party spirit — and it’s still one of the favorite cakes people love to bake for special occasions.

Fun fact: You can still find this original recipe in community cookbooks and on classic recipe cards from the Discovery Family of old food favorites, alongside other gems like poke cakes and retro tasty treats!

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An orange bundt cake with slices cut out.
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Harvey Wallbanger Cake Recipe

5 from 1 vote
This easy Harvey Wallbanger Cake recipe combines orange cake mix, instant pudding, vodka, and Galliano for a moist, citrusy, retro-inspired dessert. Perfect for parties or potlucks, it’s simple to make and finished with a boozy glaze that soaks into every bite. A classic 1970s cake that's still a hit today!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 10 People
By: Dan from Platter Talk

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Equipment

Ingredients 

For the Cake

  • 1 box Orange cake cix
  • 4 Eggs, Room temperatrure
  • 1/2 cup Vegetable oil
  • 2 oz Vodka
  • 5 oz Galliano liquor, Dividied
  • 1 box Instant vanilla pudding
  • 1/2 cup Orange juice, Plus a spoonful for the icing.

For the Iciing

  • 1 oz Galliano liquor
  • 1 cup Powdered sugar
  • 1 tbsp Orange juice

Instructions 

For the Cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  • Combine all the ingredient for the cake portion into a large mixing bowl. Mix well for about 4 minutes until smooth. Use a rubber spatual and pour the mixture evenly into the prepared bundt pan.
  • Bake in the oven for 45 minutes. All the cake cool in pan for 10 minutes then remove and place on cooling rack. Use a toothipick or a fork to poke some holes, evenly throughout the top.

For the Icing

  • Mix ombine the remaining 1 ounce Galliano, 1 ounce vodka, and 2 tablespoons orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over the cake while it is still warm.

Notes

  • Mix the cake batter thoroughly for 4 minutes until completely smooth to ensure the cake bakes evenly and stays moist.
  • Poke holes in the warm cake after removing it from the pan, so the glaze can soak in for extra flavor and moisture.
  • Spoon the glaze over the cake while it’s still warm to allow it to absorb properly and create a soft, flavorful topping.

Nutrition

Calories: 357kcal, Carbohydrates: 65g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 65mg, Sodium: 463mg, Potassium: 79mg, Fiber: 1g, Sugar: 43g, Vitamin A: 123IU, Vitamin C: 7mg, Calcium: 121mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 1 vote

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2 Comments

  1. 5 stars
    Delicious. Had it for dessert tonight. But, looking forward to a piece in the morning for breakfast.

    Reply

    1. Thanks, Scott! Dessert at night and breakfast the next morning? Now that’s how to enjoy cake properly. So glad you loved it!

      Reply