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


1PREHEAT: Oven to 325 degrees F.
COAT a Bundt pan with cooking spray.
SPRINKLE chopped pecans evenly over bottom of pan.
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.
3BAKE: 1 hour, or until a toothpick inserted in center comes out clean.
LET cool 5 minutes in pan.
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.
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.

About this Recipe

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