IRISH CREAM CAKE

Name: IRISH CREAM CAKE
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 12 or more
Ingredients: 1 c chopped pecans; 1 box yellow cake mix (18.25 oz.); 1 pkg (4 serving), vanilla instant pudding mix (dry); 4 large eggs; 1/2 c water, divided; 1/2 c vegetable oil; 1 c irish cream liqueur, divided; 1/2 c (1 stick) butter; 1 c sugar

By penny jordan
@PennyLJ55

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!

Rating:

★★★★★ 2 votes5

Comments:

16 Comments

Serves:

12 or more

Prep:

30 Min

Cook:

1 Hr 5 Min

Ingredients

Add to Grocery List

1 c

chopped pecans
1 box

yellow cake mix (18.25 oz.)
1 pkg

(4 serving), vanilla instant pudding mix (dry)
4 large

eggs
1/2 c

water, divided
1/2 c

vegetable oil
1 c

irish cream liqueur, divided
1/2 c

(1 stick) butter
1 c

sugar

How to Make IRISH CREAM CAKE

Step-by-Step

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