Irish Cream Bundt Cake

This is moist and delicious, and full of flavor.

    Recipe Stats

    Total Time: 1 hour, 15 minutes

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Servings: 12

  • 1 cup chopped pecans
  • 1 18.25oz package yellow cake mix
  • 1 3.4oz package 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.
    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; stir in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
    5. Beat for 5 minutes at high speed; pour batter over nuts in pan.
    6. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
    7. Cool for 10 minutes in the pan, then invert onto a serving dish.
    8. 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 up.

    To make the glaze:
    1. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
    2. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
    3. Remove from heat and stir in 1/4 cup Irish cream.