IRISH CREAM BUNDT CAKE

By stepjo7269

Allrecipes
By: Sue Haser

Ingredients

• Directions:
• 1 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) 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
• ●Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• ●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.
• ●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.
• ●Prick 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: 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.

Details

Servings 12

Preparation

Step 1

Amount Per Serving Calories: 527 | Total Fat: 23.6g | Cholesterol: 92mg Sodium: 477mg
Total Carbs: 67.2g Dietary Fiber: 0.5g Protein: 4.1g