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Irish Cream Bundt Cake


Ingredients:

  • 1cup chopped pecans
  • 1(18 1/2 ounce) package yellow cake mix
  • 1(3 1/2 ounce) package vanilla instant pudding mix
  • 4eggs
  • 1⁄4cup water
  • 1⁄2cup vegetable oil
  • 3⁄4cup irish cream
  • 1⁄2cup butter
  • 1⁄4cup water
  • 1cup white sugar
  • 1⁄4cup irish cream

Directions:

  • Preheat oven to 325°F (165°C).
  • Grease and flour a 10 inch Bundt pan.
  • Sprinkle chopped nuts evenly over bottom of pan.
  • In a large bowl, combine cake mix and pudding mix.
  • Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
  • Beat for 5 minutes at high speed.
  • Pour batter over nuts in pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool for 10 minutes in the pan, then invert onto the serving dish.
  • Prick top and sides of cake.
  • Spoon glaze over top and brush onto sides of cake.
  • Allow to absorb glaze repeat until all glaze is used up.
  • To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
  • Bring to a boil and continue boiling for 5 minutes, stirring constantly.
  • Remove from heat and stir in 1/4 cup Irish cream.

Reviews:

  • Lucky Clover

    Would've been wonderful if I hadn't burned it! It was still good in spite of its crispy edges. The glaze was to die for! We'll definitely try again!

  • Maureen in MA

    This cake earned rave reviews at the end of our St Patty’s Day 2011 meal! I thought it was a tad too sweet (4 stars), but I was in the minority (1 vs 6) – therefore, give it majority rating of 5 stars. I used all of the glaze, poking lots of holes, and applying slowly as suggested by another reader. It made a lovely presentation, and perfectly paired with Irish coffees!

  • Number2Boy

    This is a great cake. Everybody loves it, relatives, friends, and family. GREAT RECIPE!!!

  • mydesigirl

    What a wonderful way to end our St Patty’s meal! I made the recipe into mini bundts so everyone could have their own. It was very easy to make and I will be making it for more than just this holiday. Thanks so much for posting!!

  • -Patrish

    This was a hit at my office Christmas party this year. Everyone’s asking me for the recipe. Thanks for sharing!

  • makgambit

    Except for the nuts and I only make half the amount of the glaze, this is just like what I've made for the last 15 years. Its an excellent cake, moist and sweet with a slight kick.

  • katieokochi

    This miracle cake took all my woes away. The first bite melted my bad mood and put a huge smile on my face. It is simply heavenly and I will most definitely be making it again and again.

  • jdneamon

    Delicious cake! I used a 13 X 9 pan and baked at 325 degrees for 55 minutes. I poked many holes in the top with a fork and poured the glaze on very slowly with breaks. If you pour it on all at once, your pan may overflow. What worked for me was pouring some on, letting that soak in, then pouring some more on. I used all the glaze. The taste and texture of this cake were both fantastic. I will definitely make again.

  • Tracy Jayne

    Mmmm Good. I used an angel food cake pan, followed the cake directions exactly and baked for 50 minutes. Used 3/4 stick of butter, 3/4 cup sugar and no irish cream for the glaze. Thinking next time I would cook the glaze a little longer and on low heat to really melt the sugar. The cake was very moist and delicious. Definately serves more than 8.

  • GSMontana

    This cake is always a hit. It makes two 8×4 loaf pans so you can freeze one. The entire glaze makes it too sweet, so I make half and use 1/3 cup brown sugar instead of white sugar. People always ask for the recipe.

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