Irish Cream Cake

Irish Cream Cake

Photo by ALICIA


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients:

  • 1

    cup chopped pecans

  • 1

    package (18.5 ounces) yellow cake mix

  • 1

    package (4 serving size) instant vanilla pudding

  • 4

    eggs

  • ½

    cup water, divided

  • ½

    cup vegetable oil

  • 1

    cup Irish cream liqueur, divided

  • ½

    cup (1 stick) butter

  • 1

    cup sugar

Directions

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.


Nutrition

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