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 Irish Cream Bundt Cake
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 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.
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!
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Irish Cream Bundt Cake
Ingredients
Cake
- 15.25 ounce package yellow cake mix 1
- 4 ounce package instant vanilla pudding mix
- 4 large eggs
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup buttermilk 2
- 3/4 cup Irish Cream coffee creamer
Glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 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
- I use a plain yellow cake mix without pudding.
- You can use regular or low-fat buttermilk.
- Nutrition facts are estimates.
Nutrition Information
Originally published 3/1/12. Updated with new photos and tips 2/19/20.
Adapted from recipegirl.com
Connie Foster says
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!!
Kate says
Thank you! I’m so glad that it was a hit! Thank you for taking the time to comment! =)
Gayle says
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.
Kate says
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!
Joanne says
Can I substitute the alcoholic Baileys Irish Cream?
Kate says
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!
Kayleigh McCann says
What kind of nuts did you sprinkle on top?
Kate says
The nuts are chopped pecans.
Allie|In This Kitchen says
This is absolutely beautiful! I’m always afraid bundt cakes won’t come out of the pan perfectly… this one really looks perfect.
Kate says
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