Irish Cream Bundt Cake

Moist and flavorful Irish Cream Bundt Cake that’s made without any alcohol. This easy cake that begins with a cake mix is perfect St. Patrick’s Day dessert recipe!

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.

How to make

Combine the cake mix and pudding in a large mixing bowl. Add eggs, oil, buttermilk, and creamer. Mix until combined.

Pour the batter into the prepared bundt pan. To prepare the glaze, add the butter, sugar, and water to a saucepan.

Bring to a boil and boil for 5 minute. Remove from heat and stir in creamer. Poke holes in the top and side of cake.

Brush the glaze over the cake, letting it soak in before adding more glaze. Top with toasted pecans, if desired.

Tips

Cake Mix: I use either my homemade yellow cake mix or a plain yellow cake mix for this recipe. However, you can use butter cake mix if you prefer.

Buttermilk: You can use regular or low-fat. If you need to make a buttermilk substitute, you can find that recipe here.

Irish Cream coffee creamer: I’ve used International Delight and Bailey’s. Both worked well.

Pricking the cake: I use a wooden skewer to prick the cake.

Glaze: The glaze will be thin and will continue to set up as it sits. Let it soak in before adding the next bit of glaze, or it will all run off the cake.