Carolans Irish Cream Bundt Cake

Cake, Irish Creme BundtCake

1 cup pecans or walnuts, chopped
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
4 tablespoons water
1/2 cup canola oil
3/4 cup Carolans Irish cream


1 cube unsalted butter
4 tablespoons water
1 cup granulated sugar
4 tablespoons Carolans Irish cream

Preheat oven to 325°F (165° C). 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; add eggs, 4 tablespoons water, canola oil and 3/4 cup Irish cream. 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.

Poke holes through top and sides of cake using a long, narrow-pronged fork; slowly spoon glaze over top and sides of cake; continue adding glaze as it is absorbed.

To make the glaze: In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Carolans Irish cream. Serves 8-12

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