Irish Cream Bundt Cake

Irish Cream Bundt Cake

Glazed Bundt cake with Irish cream baked in.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

1

cake

1
cup chopped pecans
1
package (18.25 ounce) yellow cake mix
1
package (3.4 ounce) instant vanilla pudding mix
4
eggs
1/4
cup water
1/2
cup vegetable oil
3/4
cup Irish cream liqueur
1/2
cup butter
1/4
cup water
1
cup white sugar
1/4
cup Irish cream liqueur
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In 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.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Poke top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used.
  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Makes cake
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Nutritional Information Amount Per Serving Calories: 527 | Total Fat: 23.6g | Cholesterol: 92mg

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.