Irish Cream Bundt Cake

Irish Cream Bundt Cake

Irish Cream Bundt Cake

I found this recipe to try out for St Patrick’s Day but couldn’t wait to try it and it was extremely delicious!


1 cup chopped pecans

1 box yellow cake mix

1 box (3.4 oz) instant vanilla pudding mix

4 eggs

1/2 cup vegetable or canola oil

1/4 cup water

3/4 cup Irish Cream liqueur (I substituted Irish Cream Coffee Creamer instead of the water and the liqueur so 1 cup creamer)


1/2 cup (1 stick) butter

1/4 cup water

1 cup sugar

1/4 cup Irish Cream

1  For the cake, preheat oven to 325.  Spray bundt pan with cooking spray for baking.  Sprinkle chopped nuts evenly over the bottom of the pan.

2  Combine cake mix, pudding mix, eggs, oil, water and liqueur (or creamer) and beat for 5 minutes.  Pour batter over nuts in pan.

3  Bake 60 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes in pan.

4  For the glaze, while cake is cooling, combine butter, water and sugar in saucepan and bring to a boil.  Reduce to a simmer and stir until sugar is dissolved.  Remove from heat and stir in liqueur or creamer.

5  Invert cake onto serving platter.  Prick top and sides of cake.  Spoon glaze over top and brush onto sides of cake.  Allow cake to absorb glaze and repeat until all glaze is used.

recipe from Recipe Girl

3 thoughts on “Irish Cream Bundt Cake

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