This amaretto cream cheese cake is a Dutch classic that is popular in Pennsylvania, home of the American Dutch. Do not confuse this creamy delectable dish with the equally famous Dutch apple pie. Both are top tier desserts that can be considered classic Americana fare. But the latter has a significant crunch factor to it, while the former is much more of a cake. One is soft, and the other is hard. This tastes extremely delicious and is perfect to serve after a real savory meal.
Ingredients
18.25 oz package yellow cake mix
3 eggs
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
15 oz apricot halves
2/3 cup amaretto liqueur
16 oz packages cream cheese
3 tbsp amaretto liqueur
4 cups sifted confectioners' sugar
How To Make Amaretto Cream Cake
- Preheat oven to 350 °F (175 degrees C).
- Grease and flour 2 round 9-inch pans.
- Combine eggs, cake mix, oil, buttermilk, and 1/4 cup amaretto.
- Beat at a medium speed for 4 minutes.
- Pour into 2 round 9 in pans.
- Bake at 350 °F for 35 minutes.
- A toothpick inserted into the cake should emerge clean.
- Let cool completely.
- Slice each layer in half horizontally.
- Make 4 layers.
- Make apricot filling
- Combine 1/2 cup plus 2 tbsp amaretto and the drained apricots together inside a blender.
- Process until smooth.
- Place bottom layer of cake on serving dish.
- Spread 1/3 of apricot filling on cake layer.
- Repeat with other layers.
- Frost the cake using the Amaretto Cheese Frosting.
Amaretto Cheese Frosting:
- Beat cream cheese and 3 tbsps amaretto In a medium bowl until it turns soft.
- Add the confectioners’ sugar.
- Beat until smooth.
- Frost the top and sides of cake.
Trivia
Amaretto is made from almond kernels.