Description
A rich cake made with yellow cake mix, vanilla pudding, and Irish Cream Liqueur, topped with a sweet Irish Cream glaze.
Ingredients
Scale
- 1 cup chopped pecans
- 1 package boxed yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish Cream Liqueur
- 1/2 cup butter (for glaze)
- 1/4 cup water (for glaze)
- 1 cup granulated sugar (for glaze)
- 1/4 cup Irish Cream Liqueur (for glaze)
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom of the pan.
- In a large bowl, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil, and 3/4 cup Irish Cream liqueur using a mixer.
- Pour the batter over the nuts in the pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
- While the cake cools, make the glaze. Combine butter, 1/4 cup water, and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
- Remove the glaze mixture from the heat and add 1/4 cup Irish Cream liqueur.
- Prick the top and sides of the cooled cake with a skewer.
- Spoon glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces.
Notes
- Bake this cake for adult gatherings due to the liqueur content.
- Use your preferred brands for ingredients.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Baileys Irish Cream Cake, adult dessert, St Patrick's Day cake, bundt cake, creamy cake, Irish liqueur dessert