Kirbie's Cravings

Irish Cream Bundt Cake

photo of a slice of irish cream bundt cake on a plate

When I was living with my former roommate she used to make Irish Cream Bundt Cake every year for St. Patrick’s Day. Now that she’s on the East Coast finishing up grad school, I’ve taken over the tradition. The recipe she uses is from All Recipes.

photo of an irish cream bundt cake on a cake standclose up photo of a bundt cake

For some reason, the last two times I made this cake, it doesn’t taste as great as I remember. It is still pretty yummy, just not as perfect as before.  I don’t really like the yellow cake mix.  Next time I think I’m going to tweak it and not use a yellow cake mix.  Also, the glaze didn’t really come together this time. It made the cake look darker and when it dried, it didn’t have a “glaze” coating on the cake.

I read some tips and comments and next time I’m going to try leaving the glaze on the pan instead of just brushing it on.  I love the crunch of the pecans in the cake. I do wish the Irish cream taste was a bit stronger.  Also, the cake is more dense than fluffy.

photo of one slice of cake on a plate


Irish Cream Bundt Cake

Servings: 1 (10-oz) bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
This is a great dessert to make for St. Patrick’s Day.


  • 1 cup chopped pecans
  • 1 (18.25-oz) package yellow cake mix
  • 1 (3.4-oz) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur

For the Glaze

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur


  • 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, water, oil and 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.
  • To make the glaze: In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
  • Prick top and sides of cake with a toothpick. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.


Recipe source: All Recipes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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Irish Cream Bundt Cake

6 comments on “Irish Cream Bundt Cake”

  1. I have had something similar…we also left it a little underdone in the middle which was delicious! We also cooked it in a campfire, so that may have added to the yum-factor.

  2. Leaving it a little underdone sounds good. Also I think more Irish cream to the recipe would be nice. Wow, you cooked it in a campfire? Impressive!

  3. Yum! Thanks for the new “tradition” it looks amazing.

  4. Looks beautiful and easy to make! I love stuff w/ already made cake mix involved 🙂
    SO, i went to Nothing bundt Cakes today in Poway today. I re-read your post and have to agree that the bundts are super moist. Any idea how they get them THAT moist? I only tried their red velvet. But wow, I wish i could re-create that in a cupcake or something. Thoughts?

  5. If you enjoy irish cream then I think you will like this cake =)

  6. I had the chocolate one last time and really like it. Um, my thoughts are that they use pudding mix and lots and lots of butter..maybe also some sour cream and buttermilk? I think there batter is probably more liquidy and has a lot more fat, creating the super moist cakes.

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