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Irish Cream Bundt Cake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Indulge in a rich Baileys Irish cream Bundt cake made with a convenient mix and pudding, finished with a boozy glaze and crunchy pecans.
Ingredients:
  • cooking spray with flour
  • 1 cup chopped pecans
  • 1 (15.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 large eggs
  • 0.75 cup Irish cream liqueur
  • 0.5 cup vegetable oil
  • 0.25 cup water
  • 1 cup white sugar
  • 0.5 cup butter
  • 0.25 cup Irish cream liqueur
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) while greasing and flouring a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly onto the bottom of the pan.
  • In a large bowl, mix cake mix and pudding mix together. Add eggs, Irish cream liqueur, oil, and water. Beat with an electric mixer on high speed for 5 minutes. Pour the batter over the nuts in the prepared pan.
  • Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes before serving.
  • While the cake is cooling, prepare the glaze by combining sugar, butter, and water in a small saucepan. Bring the mixture to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
  • Turn the cake onto a serving dish. Use a toothpick to gently pierce the top and sides. Drizzle the glaze over the cake and brush it on the sides. Let the cake soak up the glaze, then repeat until all the glaze is used.

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