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Baileys Irish Cream Bundt Cake

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
12 servings
Dessert Irish
Baileys Irish Cream Bundt Cake
Ingredients
  • cooking spray with flour
  • 1 cup chopped pecans
  • 1 (15.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 large eggs
  • 3/4 cup Irish cream liqueur
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup butter
  • 1/4 cup water
  • 1/4 cup Irish cream liqueur
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
To prevent the cake from sticking, lightly spray a 10-inch Bundt pan with cooking spray and dust it evenly with flour.
3
Sprinkle chopped nuts uniformly across the bottom of the prepared pan.
4
In a large mixing bowl, combine cake mix and pudding mix.
5
Using an electric mixer on high speed, beat in eggs, Irish cream liqueur, oil, and water until the mixture is smooth and creamy for 5 minutes.
6
Pour the batter over the nuts in the prepared pan.
7
Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour.
8
Allow the cake to cool in the pan for 10 minutes before proceeding.
9
While the cake is cooling, prepare the glaze: In a small saucepan, combine sugar, butter, and water.
10
Bring the mixture to a boil and continue boiling for 5 minutes while stirring constantly.
11
Remove from heat and stir in Irish cream liqueur.
12
Invert the cake onto a serving dish.
13
Using a toothpick, prick the top and sides of the cake to create holes for the glaze.
14
Spoon the glaze over the top of the cake and brush it onto the sides.
15
Allow the cake to absorb the glaze, then repeat the process until all of the glaze is used up.