Irish Cream Bundt Cake
This easy Irish cream bundt cake is made with boxed cake mix, pudding mix and Irish cream. It’s also glazed with an Irish cream glaze for an easy dessert for St. Patrick’s Day.
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.
I enjoy making special dessert recipes for St. Patrick’s Day and it’s fun to continue the tradition. It’s an excuse to get a bottle of Baileys Irish Cream which I only buy this time of year.
It’s easy to make because you use a boxed cake mix instead of making it totally from scratch. It’s more than just the cake mix, though, because you doctor it up with Baileys Irish Cream, pudding mix and chopped pecans. The texture is not light and fluffy – instead, it’s a little denser like a pound cake.
The recipe is from All Recipes and it’s pretty easy to make. You only need one bowl and the batter takes only a few minutes to make.
How to Make an Irish Cream Cake from Cake Mix
- First, you place pecans in the bottom of the bundt pan. After you’ve baked the cake and turn it out of the pan it will have a crunchy, nutty topping.
- Combine boxed yellow cake mix and the instant pudding mix together in a large bowl. Then add the eggs, water, oil and Irish cream. Mix until the batter is smooth.
- Pour the batter over the nuts in the pan. Bake for about an hour. Cool in the pan for 10 minutes and then turn it out onto a baking rack to cool completely.
How to Make Irish Cream Glaze
While the cake is cooling make the glaze:
- Combine butter, water and sugar in a saucepan. Bring it to a boil and stir it constantly for five minutes while it boils.
- Remove the pan from the heat and add the Irish cream.
To glaze, just poke holes in the top of the cake with a toothpick. This will allow the glaze to seep into the cake. Spoon some of the glaze over the top of the cake and use a brush to coat the sides. When the glaze has been absorbed add more until the glaze is used up.
More St. Patrick’s Day Recipes
Irish Cream Bundt Cake
Ingredients
- 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
Instructions
- 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.
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.
If you enjoy irish cream then I think you will like this cake =)
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?
Yum! Thanks for the new “tradition” it looks amazing.
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!
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.