Irish Cream Bundt Cake

This Baileys Irish cream cake is baked with box mix and instant pudding, then glazed with more liqueur for a moist and delicious pecan-topped Bundt.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 590 Calories

Ingredients

• 1 cup white sugar
• 1 cup chopped pecans
• 4 large eggs
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (15.25 ounce) package yellow cake mix
• cooking spray with flour
• 0.5 cup butter
• 0.5 cup vegetable oil
• 0.25 cup water
• 0.25 cup Irish cream liqueur
• 0.75 cup Irish cream liqueur

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.