Irish Cream Bundt Cake
By
Vickie Parks
@Northwestgal
2
Ingredients
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1 cchopped pecans
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18 1/4 ozpackage yellow cake mix
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3.4 ozpackage instant vanilla pudding mix
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4 largeeggs
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1/2 cvegetable oil
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1 cirish cream liqueur
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GLAZE:
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1/2 cbutter, softened
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1/4 cwater
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1 cgranulated sugar
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1/4 cirish cream liqueur
How to Make Irish Cream Bundt Cake
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. Sprinkle nuts in bottom of prepared Bundt pan; set aside.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, oil and Irish cream. Beat for 5 minutes at high speed. Pour batter into Bundt pan.
- Bake in preheated oven (325°) for 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 20 minutes in the pan (but don't invert the cake yet).
- While cake is cooling, mix all glaze ingredients in a medium bowl until smooth. Poke holes in the cake bottom, and pour 1/4 of the glaze over cake bottom and let it absorb into cake as it continues to cool. After 20 minutes, invert cooled cake onto a plate or serving platter. Pour remaining 3/4 of the glaze over the top of the cooled cake, allowing it to spread across top and down the sides.