Indulge in the rich and decadent flavors of our Bailey’s Irish Cream Bundt Cake recipe! Experience the perfect combination of moist and tender cake infused with the luscious taste of Bailey’s Irish Cream. Each bite is a heavenly delight, balancing the velvety smoothness of the cream with hints of chocolate and a touch of Irish whiskey. Whether for a special occasion or a delightful treat, this bundt cake is sure to impress. Elevate your baking skills and create a dessert that will leave everyone craving more.
Irish |
Bundt Cakes |
Christmas |
Potluck |
St. Patrick's Day |
Desserts
Bailey’s Irish Cream Bundt Cake
Nutritional Information
Calories
542
Fats
20.7 g
Protein
6.5 g
Carbs
71.9 g
Happy St. Patrick’s Day! I had some friends over for a theme party and I was in charge of dessert. A cross between a rum cake and a pecan pie. Very sweet and moist.
Ingredients
- 1 cup pecans chopped
- 1 box yellow cake mix
- 1 3.4 ounce box vanilla instant pudding
- 4 large eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup irish creme liqueur
- 1 stick butter
- 1/4 cup water
- 1 cup sugar granulated
- 1/4 cup irish creme liqueur
Directions
1
Preheat oven to 325F.
2
Grease and flour a 10 inch bundt pan.
3
Sprinkle chopped nuts evenly over bottom of pan.
4
In a large bowl, combine cake mix and pudding mix.
5
Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup irish cream liqueur.
6
Beat for 5 minutes at high speed.
7
Pour batter over nuts in pan.
8
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
9
Cool for 10 minutes in the pan, then invert onto the serving dish.
10
Prick top and sides of cake with skewer.
11
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
12
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
13
Remove from heat and stir in 1/4 cup irish cream.
14
Spoon glaze over top and brush onto sides of cake.
15
Allow to absorb glaze repeat until all glaze is used up.
16
Let set in the refrigerator for at least 1 hour before serving.
Recipe adapted from allrecipes.com
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