Irish Cream Cake

Irish Cream Cake Recipe

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Clare Butler

By
@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 vote
Comments:
Serves:
10
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

Step-By-Step

1Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts and coconut evenly over bottom of pan.
2In 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.
3Bake 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.
4To 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.
5Invert 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.

About Irish Cream Cake

Course/Dish: Cakes