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Steps
1
Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
2
In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
3
In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
4
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
5
In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
6
To serve, place cakes on dessert plates; drizzle with sauce.
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If you don’t have mini fluted tube cake pans, you can make one large cake instead. Use a 12-cup fluted tube cake pan and increase the baking time by about 30 minutes. Make sure to use a toothpick to check for doneness.
Garnish these Boozy Irish Whiskey Cakes with chopped nuts for extra flavor and crunchy texture.
If desired, you can make the sauce ahead of time and just reheat it prior to serving.
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Nutrition Facts are not available for this recipe
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®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.
