Irish Cream Bundt Cake

This Irish cream bundt cake is moist and flavorful. It has the iconic taste of Baileys Irish Cream with its milky sweet notes of vanilla and chocolate and heat from the whiskey.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 325

Author Lily Ernst

Ingredients

Cake

1 cup (125g) chopped pecans
1 box yellow cake mix like Duncan Hines or Betty Crocker brand
3.75 oz (1 package) instant vanilla pudding mix
4 large eggs
1/2 cup (125ml) water
1/2 cup (125ml) vegetable oil
1/2 cup (125ml) Irish cream liqueur

Glaze

1 cup powdered sugar
3-4 Tbsp Irish cream liqueur

Instructions

Preheat oven to 325F. Generously grease and flour a 10" bundt pan. Sprinkle chopped pecans evenly over the bottom of the pan.
1 cup (125g) chopped pecans
In a large bowl, mix together the rest of the cake ingredients using an electric mixer until well combined. Pour the batter into the bundt pan.
1 box yellow cake mix, 3.75 oz (1 package) instant vanilla pudding mix, 4 large eggs, 1/2 cup (125ml) water, 1/2 cup (125ml) vegetable oil, 1/2 cup (125ml) Irish cream liqueur
Bake for about 50 - 60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan then invert the cake onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and liqueur until smooth. Slowly pour or spread half of the glaze over the cake. Let stand for 5 minutes and repeat with the remaining glaze.
1 cup powdered sugar, 3-4 Tbsp Irish cream liqueur

Notes

Leftovers can be tightly covered and stored at room temperature for up to 5 days.

Nutrition