bailey's irish cream cake
(1 RATING)
I got this from a friend years ago and fell in love with its thick, dense wonderful taste.
No Image
prep time
20 Min
cook time
1 Hr
method
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yield
8-10 serving(s)
Ingredients
- 1 cup chopped pecans
- 1 package 18,25 oz yellow cake mix
- 1 - 3.4 oz pkg sugar-free instant vanilla pudding mix
- 4 - eggs
- 1/4 cup water
- 1/2 cup canola oil
- 3/4 cup bailey's irish cream liquer
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/4 cup bailey's irish cream liquer
How To Make bailey's irish cream cake
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Step 1Heat oven to 325. Spray a 10" bundt pan w/ cooking spray. Sprinkle pecans into bottom of pan. In lg bowl, combine cake mix and pudding. Mix, beat in eggs, 1/4 cup water and 3/4 cup irish cream.
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Step 2Beat for 5 mins. Pour batter over pecans and bake 60 mins, or until toothpick inserted in center comes out clean. Let cool. Invert cake onto serving platter.
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Step 3In saucepan, combine butter, 1/4 cup water and sugar over medium heat, stir, bring to a boil. Boil 5 mins, stirring constantly. Remove from heat. Stir in remaining irish cream. Prick the top and sides of cake. Spoon glaze over top of cake, brush sides w/ glaze. Repeat until all of glaze is used.
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