Real Recipes From Real Home Cooks ®

irish cream cake

★★★★★ 2
a recipe by
penny jordan
Lubbock, TX

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
serves 12 or more
prep time 30 Min
cook time 1 Hr 5 Min

Ingredients For irish cream cake

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

How To Make irish cream cake

  • 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.