Beer Cake I

Excellent and extremely moist.

Beer Cake I


  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup beer
  • 1/4 cup vegetable oil
  • 4 eggs


1 Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.

2 Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.

3 Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

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Comments (2)


I used 1 C of Leinekugel's Summer Shandy and substituted melted butter for the vegetable oil. It was a for a picnic so I used non-dairy whipping cream, whipped it with some sugar and a little bit of lemon juice. It was very moist and got rave reviews from the guys and the gals at the party.

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