Irish Cream Cake

Irish Cream Cake Recipe

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Clare Butler


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!!!

★★★★★ 1 vote
15 Min
1 Hr


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1/2 c
pecans, in pieces
1/2 c
1 pkg
yellow cake mix
1 pkg
instant vanilla pudding mix, 3.4 ounce
1/4 c
1/2 c
3/4 c
irish cream liqueur
1/2 c
1/4 c
1 c

How to Make Irish Cream Cake


  • 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.

Printable Recipe Card

About Irish Cream Cake

Course/Dish: Cakes

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