Irish Cream Bundt Cake (2024)

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

  See Also

  Christmas Cake - James Martin Chef

• 4 large eggs

• ¾ cup Irish cream liqueur

• ½ cup vegetable oil

• ¼ cup water

Glaze:

• 1 cup white sugar

• ½ cup butter

• ¼ cup water

• ¼ cup Irish cream liqueur

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.

2. Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.

3. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.

4. While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.

5. Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

Nutrition Facts (per serving)