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Irish Cream Bundt Cake

Irish Cream Bundt Cake

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 12 servings

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.
Keyword Bundt Cake, Irish Cream Bundt Cake
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