Irish Cream Cake

By prairiemama

Although there’s no doubt our Irish Cream Cake is perfect for St. Patrick’s Day, here in our Test Kitchen, we think the luck of the Irish should be enjoyed all the time. This easy bundt pan cake made from a simple mix will have everyone green with envy every time you bake it.


Photo: Mr Food

Ingredients

• Glaze:
• Vegetable oil for spraying the pan
• Flour for dusting the pan
• 1 cup finely chopped pecans
• 1 (18.25 oz) plain yellow or vanilla cake mix
• 1 (3.4 oz) vanilla instant pudding
• 4 large eggs
• 3/4 cup Baileys Irish Crème
• 1/2 cup vegetable oil
• 8 tablespoon butter
• 1 cup sugar
• 1/4 cup Baileys Irish Crème
• 1/4 cup water

Preparation

Step 1

1. Preheat oven to 325 degrees F. Coat a Bundt pan
with cooking spray. Sprinkle chopped pecans evenly
over bottom of pan.

2. In a large bowl, combine cake and pudding mixes,
eggs, 1/4 cup water, the vegetable oil, and 3/4 cup
liqueur. Beat with an electric mixer on high for 5
minutes. Pour batter over nuts in pan.

3. Bake 1 hour, or until a toothpick inserted in center
comes out clean. Let cool 5 minutes in pan.

4. In a medium saucepan, combine butter, sugar and
remaining 1/4 cup water over medium heat. Cook 5
minutes, stirring occasionally; remove mixture from
heat and stir in remaining 1/4 cup liqueur.

5. With a fork, prick holes in top of cake and pour half
the glaze over cake. After glaze soaks into cake,
invert cake onto a serving platter and pour remaining
glaze over cake. Let cool completely then cover
lightly until ready to serve