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!
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Irish Cream Bundt 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)
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup Irish Cream coffee creamer
- 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.
Adapted from recipegirl.com