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Irish Cream Cake

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Rate this recipe 4.5/5 (2 Votes)
Irish Cream Cake 1 Picture

Ingredients

  • Ingredients:
  • 1 cup chopped pecans
  • 1 package (18.5 ounces) yellow cake mix
  • 1 package (4 serving size) instant vanilla pudding
  • 4 eggs
  • 1/2 cup water, divided
  • 1/2 cup vegetable oil
  • 1 cup Irish cream liqueur, divided
  • 1/2 cup (1 stick) butter
  • 1 cup sugar

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 325 degrees. Coat a Bundt pan with nonstick cooking spray. Sprinkle the chopped pecans evenly over the bottom of the pan.
2. In a large bowl, combine the 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 the batter over the nuts in the pan.
3. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan.
4. In a medium saucepan, combine the butter, sugar, and remaining 1/4 cup water over medium heat. Cook for 5 minutes, stirring occasionally; remove mixture from the heat and stir in the remaining 1/4 cup liqueur.
5. With a fork, prick holes in the top of the cake and pour the glaze over the cake. After the glaze soaks into the cake, invert the cake onto a serving platter and pour any remaining glaze from the pan over the cake. Let cool completely then cover lightly until ready to serve.

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