Ingredients for Irish Cream Bundt Cake
- Pecans
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- 3 large eggs
- ¼ cup water
- Vegetable Oil
- ¼ cup Irish cream liqueur (for glaze)
- ½ cup (1 stick) unsalted butter
- White Sugar
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How to Make Irish Cream Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- Evenly sprinkle ½ cup chopped nuts (walnuts or pecans recommended) over the bottom of the prepared pan.
- In a large bowl, combine 1 box (15.25 ounces) of your favorite white cake mix and 1 package (3.4 ounces) of instant vanilla pudding mix.
- Add 3 large eggs, ¼ cup water, ½ cup vegetable oil, and ¾ cup Irish cream liqueur to the bowl.
- Beat with an electric mixer on high speed for 5 minutes until batter is smooth and well combined.
- Pour batter over the nuts in the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, prick the top and sides of the cake with a toothpick or fork.
- Prepare the glaze (see below).
- Spoon and brush the glaze evenly over the top and sides of the cake, allowing it to absorb between coats. Repeat until all glaze is used.
- To make the glaze:
- Combine ½ cup (1 stick) unsalted butter, ¼ cup water, and 1 cup granulated sugar in a small saucepan.
- Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, continuing to stir.
- Remove from heat and stir in ¼ cup Irish cream liqueur. Let cool slightly before glazing the cake.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
262g
Fat
59g
Carbs
29g
