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Irish Cream Bundt Cake

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

Notes

Recipe source: All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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