Irish Cream Bundt Cake Recipes

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IRISH CREAM BUNDT CAKE



Irish Cream Bundt Cake image

Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.

Provided by Sue Haser

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish cream liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees 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 mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. 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. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  • 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.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g

IRISH CREAM BUNDT CAKE



Irish Cream Bundt Cake image

Make and share this Irish Cream Bundt Cake recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup irish cream
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup irish cream

Steps:

  • 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 mix.
  • Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
  • 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.
  • Prick top and sides of cake.
  • Spoon glaze over top and brush onto sides of cake.
  • Allow to absorb glaze repeat until all glaze is used up.
  • 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.

IRISH CREAM BUNDT CAKE



Irish Cream Bundt Cake image

This Irish cream bundt cake is moist and flavorful. It has the iconic taste of Baileys Irish Cream with its milky sweet notes of vanilla and chocolate and heat from the whiskey.

Provided by Lily Ernst

Categories     dessert

Time 1h15m

Number Of Ingredients 9

1 cup (125g) chopped pecans
1 box yellow cake mix (like Duncan Hines or Betty Crocker brand)
1 package (3.75oz) instant vanilla pudding mix
4 large eggs
1/2 cup (125ml) water
1/2 cup (125ml) vegetable oil
1/2 cup (125ml) Irish cream liqueur
1 cup powdered sugar
3-4 tbsp Irish cream liqueur

Steps:

  • Preheat oven to 325F. Generously grease and flour a 10″ bundt pan. Sprinkle chopped pecans evenly over the bottom of the pan.
  • In a large bowl, mix together the rest of the cake ingredients using an electric mixer until well combined. Pour the batter into the bundt pan.
  • Bake for about 50 - 60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan then invert the cake onto a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and liqueur until smooth. Slowly pour or spread half of the glaze over the cake. Let stand for 5 minutes and repeat with the remaining glaze.

Nutrition Facts : Calories 297 calories, Sugar 25.8 g, Sodium 291.5 mg, Fat 15.6 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 36.8 g, Fiber 0.7 g, Protein 3.3 g, Cholesterol 48.2 mg

COFFEE AND IRISH CREAM BUNDT® CAKE



Coffee and Irish Cream Bundt® Cake image

One of my husband's favorite drink combos is Baileys® and coffee, so I decided to make the dynamic duo into a cake. It's delicious when served with some lightly sweetened whipped cream.

Provided by Kim

Categories     Bundt Cake

Time 1h25m

Yield 12

Number Of Ingredients 13

¼ cup strongly brewed coffee, cooled to room temperature
2 tablespoons instant espresso powder
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup firmly packed brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup Irish cream liqueur (such as Baileys®)
¾ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
  • Mix together flour, baking powder, and salt in a medium bowl until combined.
  • Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
  • Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
  • Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 73.8 g, Cholesterol 61.5 mg, Fat 25.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 15.8 g, Sodium 269.6 mg

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