Irish cream cake
I used sugar free pudding instead of the regular kind, so I revised it just a little.
1 cchopped pecans
1 pkgyellow cake mix
14-serving pkg instant, sugar-free vanilla pudding mix
1/2 cwater, divided
1/2 ccanola oil
1 cbailey's irish cream lquer, divided
How to Make Irish cream cake
- Heat oven to 325. Spray a bundt pan w/ cooking spray. Sprinkle nuts into bottom of pan.
- In lg bowl, combine cake mix, pudding mix, eggs, 1/4 cup water, oil and 3/4 cup liquer. Beat on high for 5 mins. Pour batter over nuts. Bake 1 hr, or until a toothpick inserted in center comes out clean.
- In saucepan combine, butter, sugar and remaining water over medium heat. Stir occasionally. Remove pan from heat and stir in remaining liquer. Prick holes in top of cake w/ fork. Pour 1/2 the glaze over top of cake. Let soak in. Invert cake, ( when cooled,) onto platter. Pour remaining glaze over cake. Let cool completely.