penny jordan


Although there’s no doubt this Irish Cream Cake is perfect for St. Patrick’s Day, I think the luck of the Irish should be enjoyed all the time. This easy bundt pan cake made from a simple mix will have everyone green with envy every time you bake it.

**Another great recipe from Mr. Food!


★★★★★ 2 votes

12 or more
30 Min
1 Hr 5 Min


  • 1 c
    chopped pecans
  • 1 box
    yellow cake mix (18.25 oz.)
  • 1 pkg
    (4 serving), vanilla instant pudding mix (dry)
  • 4 large
  • 1/2 c
    water, divided
  • 1/2 c
    vegetable oil
  • 1 c
    irish cream liqueur, divided
  • 1/2 c
    (1 stick) butter
  • 1 c



  1. PREHEAT: Oven to 325 degrees F.
    COAT a Bundt pan with cooking spray.
    SPRINKLE chopped pecans evenly over bottom of pan.
  2. IN: A large mixing bowl, combine cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur.
    BEAT with an electric mixer on high for 5 minutes. POUR batter over nuts in pan.
  3. BAKE: 1 hour, or until a toothpick inserted in center comes out clean.
    LET cool 5 minutes in pan.
  4. IN: A medium saucepan, combine butter, sugar, and remaining water over medium heat.
    COOK 5 minutes, stirring occasionally; remove mixture from heat and stir in remaining 1/4 cup liqueur.
  5. WITH: A fork, prick holes in top of cake and pour half the glaze over cake.
    AFTER glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake.
    LET: Cool completely then cover lightly until ready to serve.

Printable Recipe Card


Course/Dish: Cakes Puddings
Other Tag: Quick & Easy

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