Irish Cream Bundt Cake is a decadent and moist dessert infused with the rich flavors of Irish cream liqueur. This indulgent cake starts with a tender and buttery batter, enhanced with a generous pour of Irish cream, which lends its distinctive creamy and slightly sweet taste. Once baked to perfection, the cake is drizzled with a luscious glaze made from powdered sugar and more Irish cream, adding a subtle boozy kick and a glossy finish. With its irresistible combination of moist texture and subtle hints of liqueur, Irish Cream Bundt Cake is a delightful treat that’s perfect for special occasions or as a sweet ending to any meal.
Irish Cream Bundt Cake
Ingredients
CAKE
- 1 cup chopped pecans
- 1 package yellow cake mix (15.25 ounce)
- 1 package instant vanilla pudding mix (3.4 ounce)
- 4 large eggs
- 3/4 cup Irish cream liqueur
- 1/2 cup vegetable oil
- 1/4 cup water
GLAZE
- 1 cup white sugar
- 1/2 cup butter
- 1/4 cup water
- 1/4 cup Irish cream liqueur
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Tried this recipe?Let us know how it was!