70s Throwback Harvey Wallbanger Cake

Harvey Wallbanger cake

Peggy Trowbridge Filippone

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
467 Calories
21g Fat
60g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 467
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 13%
Cholesterol 62mg 21%
Sodium 462mg 20%
Total Carbohydrate 60g 22%
Dietary Fiber 1g 2%
Total Sugars 41g
Protein 4g
Vitamin C 18mg 90%
Calcium 107mg 8%
Iron 1mg 7%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Harvey Wallbangers burst onto the cocktail scene right around 1970, and this easy and traditional recipe for Harvey Wallbanger cake, spiked with the cocktail ingredients and made from a mix, followed not long after. It takes the potent flavors of the Harvey Wallbanger cocktail (Galliano liqueur, orange juice, and vodka) and puts them into a deliciously moist cake.

Look for the small single-serving bottles of the Galliano and vodka if you do not keep them on hand. Try using fresh clementine (Mandarin) orange juice, which is a little sweeter than regular orange juice. You can also make muffins or cupcakes with this recipe.

Put on some Beatles music, light those pillar candles, fire up the fondue pot, and have this retro cake for a totally cool '70s party dessert.



  • 18 3/4 ounces yellow cake mix

  • 1 cup vegetable oil

  • 4 large eggs

  • 1/4 cup liqueur

  • 1/4 cup vodka

  • 1 (3.5-ounce) package vanilla instant pudding mix

  • 3/4 cup orange juice


  • 1 cup confectioners' sugar, sifted

  • 1 tablespoon fresh orange juice

  • 1 tablespoon liqueur

  • 1 teaspoon vodka

Steps to Make It

Bake the Cake

  1. Preheat the oven to 350 F.

  2. Grease and flour a Bundt pan or spray with floured vegetable spray.

  3. Place the cake mix, vegetable oil, eggs, Galliano liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed for 2 minutes.

  4. Pour the cake mixture evenly into the prepared Bundt pan and tap gently on the counter to release any air bubbles.

  5. Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. (Do not overbake or it will become dry.)

  6. Let the cake rest for 5 minutes.

  7. Gently loosen the edges around the rims with a thin rubber spatula. Invert and unmold the cake from the Bundt pan onto a cake platter.

Glaze the Cake

  1. Mix the powdered sugar, orange juice, Galliano liqueur, and vodka until the mixture is smooth. (If it is too thick, add more orange juice a few drops at a time to get a drizzling consistency. If it is too thin, add more powdered sugar a teaspoon at a time.)

  2. Drizzle the glaze over the cake while it's still warm; let cool to room temperature for the glaze to set.

Make the Muffins

  1. Fill mini-muffins and/or muffin paper-lined tins three-fourths full.

  2. Bake mini-muffins for 10 minutes regular muffins for 20 minutes. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are done.

  3. Drizzle with glaze or sprinkle with powdered confectioners' sugar.