Irish Cream Bundt Cake Recipe
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Irish Cream Bundt Cake

Moist and flavorful Irish Cream Bundt Cake that's made without any alcohol. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 376kcal
Author I Heart Eating

Ingredients

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

Glaze

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/4 cup Irish Cream coffee creamer

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, 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.

Notes

*Nutrition facts are estimates.

Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 56g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 412mg | Potassium: 42mg | Sugar: 41g | Vitamin A: 315IU | Calcium: 91mg | Iron: 1mg