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.
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.
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.
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!
Irish Cream Bundt Cake
- Bundt Pan
- 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
- ½ cup butter
- ¼ cup water
- 1 cup granulated sugar
- ¼ cup Irish Cream coffee creamer
- 1 cup chopped toasted pecans optional
- 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.
- I use either my homemade yellow cake mix or a plain yellow cake mix without pudding.
- You can use regular or low-fat buttermilk.
- Nutrition facts are estimates.
Originally published 3/1/12. Updated with new photos and tips 2/19/20.
Adapted from recipegirl.com