Ingredients
12
12 servings
- •cooking spray with flour
- •1 cup chopped pecans
- •1 (15.25 ounce) package yellow cake mix
- •1 (3.4 ounce) package instant vanilla pudding mix
- •4 large eggs
- •0.75 cup Irish cream liqueur
- •0.5 cup vegetable oil
- •0.25 cup water
- •1 cup white sugar
- •0.5 cup butter
- •0.25 cup water
- •0.25 cup Irish cream liqueur
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
- Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
- While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
- Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.
Nutritional Facts
Per 12 servings
- Calories: 590
- Carbohydrate: 68g
- Fat: 30g
- Fiber: 1g
- Protein: 5g
- Sugar: 50g
Related Recipes
Coffee and Irish Cream Bundt Cake
Irish Pound Cake
Irish Dairy Cake
Irish Tea Cake
Three-Layer Chocolate Cake with Irish Coffee Frosting
Pumpkin Bundt Cake
Sour Cream Bundt Cake
Dublin Drop Cake
Chocolate Bundt Cake
Irish Coffee Cake
Coconut Bundt Cake
