Recipes Made with Cake Mixes
Irish Cream Bundt Cake
Ingredients
Cake
- 1 cup chopped pecans
- 1 (18.5 ounce) box yellow cake mix*
- 1 (3.4 ounce) box instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
Glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup Irish cream liqueur
Instructions
- Heat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
Cake
- Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix.
- Mix in eggs, water, oil and Irish cream liqueur. Beat for 5 minutes at high speed.
- Pour batter over nuts in pan.
- Bake for 60 minutes, or until a wooden pick 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.
Glaze
- In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
- Remove from heat and stir in Irish cream.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.