Irish Cream Bundt Cake

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
The nice thing about this recipe is that it is very easy to make. It is great for making on a weeknight.

Irish Cream Bundt Cake

1 (18.25 oz.) box yellow or chocolate cake mix
1 (3.4 oz.) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

Preheat oven to to 350 degrees F. In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt pan. Bake about 50 minutes, or until cake tester comes out clean. Cool in pan for 10 minutes. Then turn onto wire rack to finish cooling.

Sift confectioner's sugar ovr top of cake or drizzle Irish Cream Glaze over top and down sides of cake. Store in an airtight container at room temperature. Cake also maybe be frozen, tightly wrapped for up to 3 months.

Irish Cream Glaze
About 1/2 (16 oz.) package confectioner's sugar, sifted
1 tablespoon butter, at room temperature
3-4 tablespoons of Irish cream liqueur

In a deep small bowl, beat confectioner's sugar and butter together; gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.
I've made almost the exact recipe (may even be the same!)
and it was

Thanks for reminding me to make it again!
Top Bottom