Bailey's Irish Cream Bundt Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow or chocolate cake mix*
• 1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup Bailey's Irish Cream liqueur
• Sifted confectioners' sugar, Bailey’s Irish Cream Glaze or Bailey’s Cream Cheese Frosting (for garnish)

Bailey's Irish Cream Glaze

• About 1/2 (16 ounce) package confectioners' sugar, sifted
• 1 tablespoon butter (at room temperature)
• 3 to 4 tablespoons Bailey’s Irish Cream liqueur

Instructions

1. Heat oven to 350 degrees F.

Cake

1. 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.
2. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan.
3. Bake for about 50 minutes, or until a cake tester inserted into the center of the cake comes out clean.
4. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
5. Turn Bundt cake upside-down and tube cake, right-side-up or upside down as desired; sift confectioners' sugar over top of cake or drizzle Bailey’s Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey’s Cream Cheese Frosting.
6. Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey's Irish Cream Glaze

1. In a deep small bowl, beat confectioners' sugar together; gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.