Irish Cream Bundt Cake

"This is a great cake to celebrate St. Patrick's Day!"
 
Download
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by cynliss photo by cynliss
photo by Billy Green photo by Billy Green
photo by angela_whitmer2001 photo by angela_whitmer2001
photo by Billy Green photo by Billy Green
Ready In:
1hr 15mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 325°F (165°C).
  • Grease and flour a 10 inch Bundt pan.
  • Sprinkle chopped nuts evenly over bottom of pan.
  • In a large bowl, combine cake mix and pudding mix.
  • Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
  • Beat for 5 minutes at high speed.
  • Pour batter over nuts in pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool for 10 minutes in the pan, then invert onto the serving dish.
  • Prick top and sides of cake.
  • Spoon glaze over top and brush onto sides of cake.
  • Allow to absorb glaze repeat until all glaze is used up.
  • To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
  • Bring to a boil and continue boiling for 5 minutes, stirring constantly.
  • Remove from heat and stir in 1/4 cup Irish cream.

Questions & Replies

  1. Can this cake be frozen?
     
  2. Has anyone converted this into cupcakes?
     
  3. Is the glaze really sweet?
     
  4. I can only find 15.25 oz boxes of cake mix. Would I need to adjust any of the other measurements because of this?
     
  5. Can I use an Irish cream coffee liquor? I have a bottle of that...Hot Irishman Cream Coffee Liquor. Or do all the Irish creams have coffee?
     
Advertisement

Reviews

  1. I've been making this for about 5 yrs. The only thing I do different is after the cake comes out of the pan I pour most of the glaze back in the pan and carefully put the cake back in. It needs to sit up to about another 1/2 hour, depending on how fast it will absorb. I pour the rest of the glaze on the bottom and around the sides of the pan while it sits. I've found that this replaces the very tedious part of trying to glaze the cake upright.
     
  2. Except for the nuts and I only make half the amount of the glaze, this is just like what I've made for the last 15 years. Its an excellent cake, moist and sweet with a slight kick.
     
  3. What a wonderful way to end our St Patty's meal! I made the recipe into mini bundts so everyone could have their own. It was very easy to make and I will be making it for more than just this holiday. Thanks so much for posting!!
     
  4. Thank you for this recipe. I made this for St. Patrick’s day this year to have after our Bangers and Mash. My husband called it “sex in my mouth”. I doubled the recipe as I have a large bundt pan ans was able to make an 8x8 extra cake, which I took to the office and all are asking for more. Though I had a thought, what if we made this in cupcake form. and after the glaze top with a chocolate ganache or even make a larger hole in the center so the ganache fills the hole and makes a little tunnel of happiness. Do you think this could work without taking away the “sex in my mouth” awesomeness?
     
  5. A waste of good Bailey's Irish Cream...I prepared this cake for my sister-in-law's 50th birthday party (Greek themed toga party so I had to bring a bundt cake. She is Greek and her husband is Irish). I read the many favorable reviews here and had high expectations. The only things that occur to me to explain why the cake was so disappointing: (1)I did use a pudding yellow cake mix as well as the pudding mix. If anything I would think this would make the cake more moist but it wasn't moist and (2) I don't use cake mixes, and the artificial taste of the mix was noticeable. The glaze was delicious, though.
     
Advertisement

Tweaks

  1. Put the glaze back in the pan once the cake comes out then replace the cake in the pan until glaze is mostly absorbed about 1/2 hr or so.
     
  2. This cake is always a hit. It makes two 8x4 loaf pans so you can freeze one. The entire glaze makes it too sweet, so I make half and use 1/3 cup brown sugar instead of white sugar. People always ask for the recipe.
     
  3. YUM. I thought I had Irish cream in the house, but turned out to have amaretto instead. So I used that instead, and rather than pecans I used honey glazed almonds. This was SO good, and very impressive looking.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes