Baileys Irish Cream Cake
Baileys Irish Cream Cake is a dense & moist cake loaded with flavor. It's a simple recipe that that is bursting with flavor from the included Irish Cream liquor. Make it for St. Patricks Day for a tasty & easy holiday dessert!
Servings: 12 servings
Ingredients
Cake
- 1 1/4 cup chopped Pecans
- 1 Yellow Cake Mix 15.25 oz package
- 1 Instant Vanilla Pudding Mix 3.4 oz package
- 4 Eggs
- 1 cup Baileys Irish Cream Liqueur
- 1/2 cup Vegetable Oil
Glaze
- 1 cup Sugar
- 1/2 cup Butter
- 1/4 cup Water
- 1/2 cup Baileys Irish Cream Liqueur
Instructions
- Preheat oven to 325.
- Grease a bundt pan.
- Sprinkle pecans over the bottom of the bundt pan. Set aside.
- In a large bowl, combine cake mix and pudding mix.
- Add in the eggs, Irish cream liqueur and oil. Beat until blended.
- Pour batter over nuts into the prepared pan.
- Bake until a toothpick inserted into the center of cake comes out clean, about 45 minutes.
- Allow cake to cool in the pan for 10 minutes.
- Melt butter in a small saucepan over medium heat.
- Add the sugar and water.
- Bring to a boil and continue to cook for 5 minutes, stirring constantly.
- Stir in the Irish Cream.
- Turn cake out onto a serving plate.
- Pierce the top and sides of cake with a wooden skewer or toothpick.
- Drizzle/brush glaze over the top and sides of the cake, allowing time to absorb.
- Repeat until glaze is all used.
Notes
Oven temperatures and bundt pans can vary. Your cake may need to bake a bit longer than the time mine took. Do the toothpick check often.
Nutrition
Calories: 462kcal | Carbohydrates: 55g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 358mg | Potassium: 69mg | Fiber: 2g | Sugar: 39g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1mg