Irish Cream Bundt Cake

Moist and flavorful Irish Cream Bundt Cake that’s made without any alcohol. 

Around St. Patrick’s Day, there are all sorts of dessert recipes that pop up that call for alcohol. I have a few flavored extracts that I bake with, but it’s difficult to find much beyond rum extract.

I really wanted to make an Irish Cream cake, so I had to get creative. I decided to try replacing Irish Cream liquor with Irish Cream coffee creamer.

I haven’t had the real thing to compare this with, but I was very happy with the results. The cake was extremely moist, and, unlike a lot of baked goods, it tasted even better the next day.

More cake recipes that start with a cake mix!

• White Raspberry Poke Cake
• Cinnamon Roll Poke Cake
• Peanut Butter & Jelly Poke Cake

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Irish Cream Bundt Cake

Moist and flavorful Irish Cream Bundt Cake that's made without any alcohol. 

Author:I Heart Eating

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings:12

Course: Dessert

Cuisine: American

Keyword: bundt cake

Print Rate

5 from 2 votes

Ingredients

Cake

• 15.25 ounce package yellow cake mix
• 4 ounce package instant vanilla pudding mix
• 4 large eggs
• 1/4 cup water
• 1/4 cup vegetable oil
• 3 tablespoons Greek yogurt
• 3/4 cup Irish Cream coffee creamer (I used Bailey's)
• 1 cup chopped pecans (optional)

Glaze

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/4 cup Irish Cream coffee creamer

Instructions

• Preheat oven to 325F. Grease and flour a 10-inch bundt pan.
• In a large bowl, combine cake and pudding mix.
• Add eggs, water, oil, yogurt, and creamer. Beat on low for 30 seconds until just barely combined. Turn mixer up to high and beat for 4 more minutes at high speed.
•  If using nuts, sprinkle nuts in an even layer in the bottom of the bundt pan.
• Pour batter into prepared pan.
• Bake 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.
• Prepare glaze while cake is cooling in pan. Combine butter, water, and sugar in small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
• Remove from heat and stir in creamer.
• Invert cake onto a wire rack. Place a plate under the wire rack to catch the glaze as it drips off.
• Prick top and sides of cake.
• Spoon glaze over top and brush onto sides of cake.
• Let cake absorb glaze; repeat until all glaze is used.

Notes

*Nutrition facts are estimates.

Nutrition Information

Serving: 1gCalories: 376kcal (19%)Carbohydrates: 56g (19%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 9g (45%)Cholesterol: 75mg (25%)Sodium: 412mg (17%)Potassium: 42mg (1%)Sugar: 41g (46%)Vitamin A: 315IU (6%)Calcium: 91mg (9%)Iron: 1mg (6%)

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Adapted from recipegirl.com