irish cream cake
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!
prep time
30 Min
cook time
1 Hr 5 Min
method
---
yield
12 or more
Ingredients
- 1 cup chopped pecans
- 1 box yellow cake mix (18.25 oz.)
- 1 package (4 serving), vanilla instant pudding mix (dry)
- 4 large eggs
- 1/2 cup water, divided
- 1/2 cup vegetable oil
- 1 cup irish cream liqueur, divided
- 1/2 cup (1 stick) butter
- 1 cup sugar
How To Make irish cream cake
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Step 1PREHEAT: Oven to 325 degrees F. COAT a Bundt pan with cooking spray. SPRINKLE chopped pecans evenly over bottom of pan.
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Step 2IN: 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.
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Step 3BAKE: 1 hour, or until a toothpick inserted in center comes out clean. LET cool 5 minutes in pan.
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Step 4IN: 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.
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Step 5WITH: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Puddings
Tag:
#Quick & Easy
Keyword:
#delicious
Keyword:
#moist
Keyword:
#IRISH-CREAM-LIQUEUR
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