Irish Creme Bundt Cake


  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix (any brand)
  • 1 (3.4 ounce) package instant vanilla pudding mix (any brand)
  • 4 medium or large eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur (Bailey’s)
  • 1/2 cup butter (1 stick)
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur (will need this as well as earlier amount)
 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.


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan to form the top crust of the cake.
  3. In a large mixing bowl, combine the yellow cake mix and pudding mix. Crack in the eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
  4. Beat the mixture for 5 minutes at high speed, or until the batter is mixed well. Pour batter over the nuts in pan.
  5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan for 20 minutes, then flip it over onto your serving dish.
  6. Poke holes into the top of the cake with a kabob skewer or fork and spoon the glaze over top and brush onto sides of cake so that it seeps into the holes. Allow to absorb glaze repeat until all glaze is used up.

[ad#Google Adsense-1]