Irish Cream Bundt Cake Recipes

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IRISH CREAM BUNDT CAKE

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



Irish Cream Bundt Cake image

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

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

IRISH CREAM BUNDT CAKE

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



Irish Cream Bundt Cake image

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.

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

IRISH CREAM CAKE

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

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 1 bundt cake

Number Of Ingredients 7



Irish Cream Cake image

Steps:

  • Preheat oven to 350°F.
  • Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
  • Pour into greased and floured 10 inch bundt pan.
  • Bake 40 to 50 minutes or until done.
  • Cool completely and invert onto a serving plate.
  • Mix a little powdered sugar and a little Bailey's and drizzle over the top.
  • Enjoy.

Nutrition Facts : Calories 4906, Fat 264.3, SaturatedFat 39.4, Cholesterol 928.4, Sodium 5366.7, Carbohydrate 525.4, Fiber 9.7, Sugar 305.6, Protein 53.7

1 (18 ounce) package yellow cake mix, without-pudding
4 ounces instant chocolate pudding mix
3/4 cup canola oil or 3/4 cup vegetable oil
1/8 cup water
1/2 cup Baileys Irish Cream (I use Emmets, which is about half the price)
1/4 cup vodka
4 eggs

COFFEE AND IRISH CREAM BUNDT® CAKE

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



Coffee and Irish Cream Bundt® Cake image

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

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

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