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    Home » Desserts » Irish Cream Bundt Cake

    Irish Cream Bundt Cake

    Published: Feb 19, 2020 · Modified: Feb 17, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Irish cream bundt cake on a gold wire cooling rack

    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

    Cake mix in a glass mixing bowl

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

    Unbaked cake in a bundt pan

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

    Baked Irish cream bundt cake

    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.

    Irish cream bundt cake topped with glaze

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

    Irish cream bundt cake topped with pecans

    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.

    Irish Cream bundt cake with a slice coming out of it

    How to store

    I store the cake, covered, at room temperature.

    However, if you find that the cake is getting too soft, you can store the cake, covered, in the fridge for up to 4 days.

    More cakes that start with a cake mix!

    • Cinnamon Roll Poke Cake Recipe
    • Darn Good Chocolate Cake
    • White Raspberry Poke Cake
    • White Cupcakes

    If you’ve tried this Irish Cream Bundt Cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Irish cream bundt cake on a gold wire cooling rack

    Irish Cream Bundt Cake

    Moist and flavorful Irish Cream Bundt Cake that's made without any alcohol. 
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12 servings
    Calories: 439kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Bundt Pan

    Ingredients

    Cake

    • 15.25 ounce package yellow cake mix 1
    • 4 ounce package instant vanilla pudding mix
    • 4 large eggs
    • ¼ cup water
    • ¼ cup vegetable oil
    • ¼ cup buttermilk 2
    • ¾ cup Irish Cream coffee creamer

    Glaze

    • ½ cup butter
    • ¼ cup water
    • 1 cup granulated sugar
    • ¼ cup Irish Cream coffee creamer
    • 1 cup chopped toasted pecans optional

    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, buttermilk, 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.
    • 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 piece of parchment paper or silicone baking mat 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.
    • Serve topped with chopped pecans, if desired.

    Notes

    1. I use either my homemade yellow cake mix or a plain yellow cake mix without pudding. 
    2. You can use regular or low-fat buttermilk. 
    3. Nutrition facts are estimates.

    Nutrition

    Serving: 1serving | Calories: 439kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 417mg | Potassium: 82mg | Fiber: 1g | Sugar: 42g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 3/1/12. Updated with new photos and tips 2/19/20.

    Adapted from recipegirl.com

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Bridget

      April 03, 2021 at 7:48 pm

      Is it OK to use cook and serve pudding instead of the instant?

      Reply
      • Kate

        April 03, 2021 at 8:26 pm

        Hi! I haven't tried using the cook and serve type of pudding in this recipe.

        Reply
    2. G

      March 15, 2021 at 5:11 pm

      5 stars
      This is a great recipe ! I made with Pamelas Vanilla Gluten Free Cake mix and it was perfect !

      Reply
      • Kate

        March 15, 2021 at 9:49 pm

        Thank you so much! And thanks for mentioning that it worked well with a gf cake mix!

        Reply
    3. Teresa

      March 05, 2021 at 11:03 am

      This recipe looks good! I'm thinking of replacing the Irish coffee creamer with Baileys Irish Cream Liqueur.

      Reply
      • Kate

        March 05, 2021 at 1:10 pm

        Thanks! I'd love to hear how that turns out!

        Reply
      • Marie

        March 10, 2021 at 11:43 pm

        Did you make it with the Baileys? Curious how it turned out!

        Reply
    4. Kirsten

      December 02, 2020 at 10:16 am

      5 stars
      My family loves this cake and always request it for Christmas Eve. Since they are all chocoholics I use a devil's food cake mix and chocolate instant pudding mix. Delicious! Thanks for the recipe.

      Reply
      • Kate

        December 09, 2020 at 10:11 am

        That's awesome! I bet the chocolate tastes delicious!

        Reply
    5. Tiffany

      March 31, 2020 at 1:00 am

      5 stars
      I made this for a coffee group around St. Patty's day - except i made it in 2 loaf pans - it was delicious!!! My 4yo couldn't get enough of it - my husband who doesn't like "sweets" couldn't stop eating it. I will definitely make this again & again! (I did omit the nuts)

      Reply
      • Kate

        March 31, 2020 at 9:45 am

        Thank you so much! I'm so glad that it was a hit =)

        Reply
    6. Connie Foster

      March 28, 2019 at 6:22 pm

      5 stars
      This cake was a big hit with my family! It was so delicious and moist. So easy to make. Don't skip the pecans!! Thank you for such a great recipe!!

      Reply
      • Kate

        March 28, 2019 at 6:45 pm

        Thank you! I'm so glad that it was a hit! Thank you for taking the time to comment! =)

        Reply
    7. Gayle

      September 20, 2018 at 1:17 pm

      5 stars
      I've been named the 'Bundt Master' at work and all thanks to your wonderful recipe! I made it for my co-worker's birthday and it was a real hit. So moist and flavorful.

      One thing though, the instructions say to pour the batter over nuts in pan but the nuts are not in the list of ingredients. Luckily I had printed off a similar version of this recipe and it mentioned 1 cup pecans so that's what I used. Just thought I'd mention it.

      Reply
      • Kate

        September 20, 2018 at 3:20 pm

        Thank you so much! I'm glad that it was a hit! And thank you for letting me know that the nuts were missing. I'm not sure what happened, but I appreciate you letting me know. =) Thanks again!

        Reply
    8. Joanne

      March 06, 2018 at 8:06 am

      Can I substitute the alcoholic Baileys Irish Cream?

      Reply
      • Kate

        March 06, 2018 at 10:16 am

        I think so. I haven't tried it to say for certain, but I think they're close enough that you should be able to sub one for the other. Good luck!

        Reply
      • Marie

        March 10, 2021 at 11:44 pm

        Did you make it with the Baileys? Curious how it turned out!

        Reply
    9. Kayleigh McCann

      March 16, 2017 at 11:54 am

      What kind of nuts did you sprinkle on top?

      Reply
      • Kate

        March 16, 2017 at 6:23 pm

        The nuts are chopped pecans.

        Reply
    10. Allie|In This Kitchen

      February 28, 2016 at 5:06 pm

      This is absolutely beautiful! I'm always afraid bundt cakes won't come out of the pan perfectly... this one really looks perfect.

      Reply
      • Kate

        February 28, 2016 at 9:30 pm

        Thanks so much!! Have you tried the nonstick spray with the flour in it (like Baker's Joy)? I haven't had a single cake - bundt or otherwise - stick since I started using it. Thanks again for your kind words! =D

        Reply
        • Marla J Reames

          October 31, 2020 at 5:31 pm

          I agree with Kate about Baker's Joy. That is all we have out here in nw Oklahoma. I was making my mother's in law breakfast cake 50 years ago before Baker's Joy, and I would never get that cake out of this new fangled bundt pan in one piece. ( They had just started making teflon back then.) Until I started using Baker's Joy did it come out whole and easily. I made Kate's chocolate marbled spiced pumpkin bread and it is good!

          Reply
          • Kate

            March 05, 2021 at 3:53 pm

            Thank you so much!! And thank you for sharing that about the Baker's Joy. =)

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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