Baileys Irish Cream Bundt Cake
This rich and festive Baileys Irish Cream Bundt Cake uses less than 10 ingredients and is a simple, yet elegant dessert to impress guests with for St. Patrick's Day or any celebration. By using a box cake mix as the base, it's a foolproof dessert recipe for any beginner baker.
Servings 12 servings
Ingredients
Cake
- Cooking spray with flour
- 1 cup chopped pecans
- 1 15.25 oz yellow cake mix
- 1 3.4 oz instant vanilla pudding mix
- 4 large eggs
- ¾ cup Irish cream liqueur
- ½ cup vegetable oil
- ¼ cup water
- 1 teaspoon vanilla extract
Glaze
- 1 cup granulated sugar
- ½ cup butter
- ¼ cup water
- ¼ cup Irish cream liqueur
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle pecans evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix.
- Add eggs, Irish cream liqueur, vegetable oil, water, and vanilla extract.
- Beat with an electric mixer on high speed for 5 minutes, until smooth.
- Pour batter over pecans in the prepared pan.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes.
Glaze Instructions
- Combine sugar, butter, and water in a small saucepan.
- Bring to a boil, stirring constantly, and boil for 5 minutes.
- Remove from heat and stir in Irish cream liqueur.
Finish the Cake
- Invert cake onto a serving plate.
- Prick the top and sides of the cake with a toothpick.
- Spoon and brush glaze over the cake, letting it soak in.
- Repeat until all glaze is used.
Video
Notes
Storage:
Store leftover cake on the counter for up to 2 days (it usually goes this fast anyways!). Otherwise, store it in an airtight container in the fridge for up to 5 days.
You can also freeze this cake. Wrap it well or store in an airtight container in the freezer for up to 3 months. Simply thaw in the fridge overnight when you're ready to serve it.