Irish Cream Cake

Name: Irish Cream Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 1/2 c pecans, in pieces; 1/2 c coconut; 1 pkg yellow cake mix; 1 pkg instant vanilla pudding mix, 3.4 ounce; 1/4 c water; 1/2 c oil; 3/4 c irish cream liqueur; 1/2 c butter; 1/4 c water; 1 c sugar

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By Clare Butler
@clareterese

I have been making this cake for as long as I can remember. It's great for St. Patrick's Day and summer picnics. It is the most moist cake I have ever had!!!

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr

Ingredients

1/2 c

pecans, in pieces
1/2 c

coconut
1 pkg

yellow cake mix
1 pkg

instant vanilla pudding mix, 3.4 ounce
1/4 c

water
1/2 c

oil
3/4 c

irish cream liqueur
1/2 c

butter
1/4 c

water
1 c

sugar
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How to Make Irish Cream Cake

Step-by-Step

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts and coconut evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze.
To make the glaze, combine butter, 1/4 cup water and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish cream.
Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake, until the glaze is absorbed.