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Shortcut Irish Cream Bundt Cake Recipe

Shortcut Irish Cream Bundt Cake Recipe. What you’ll need are some basic ingredients: a cake mix and pudding mix to start things off easy, eggs to bind it all together, Irish cream liqueur for that irresistible flavor kick, oil, and water to get the batter just right.

Don’t forget the chopped nuts for a crunchy surprise at the bottom. Once you’ve got everything mixed, it’s into the oven it goes.

While it’s baking, you’ll whip up a simple yet rich glaze with sugar, butter, water, and more of that Irish cream.

This cake is all about minimal fuss with maximum flavor. It’s straightforward, fun to make, and even more fun to eat. Perfect for anyone who wants to enjoy a slice of something special without spending hours in the kitchen.

A Bundt cake with a smooth, white glaze drizzled over its golden-brown crust, displayed on an elegant white cake stand with a fluted base. The cake stand is on a dark tablecloth with floral patterns, suggesting a rich, festive setting.

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A close-up of a golden-brown Bundt cake with white glaze dripping down its sides, sitting on a metal cake stand which provides a beautiful contrast to the cake's warm tones. The glaze is thick and smooth, giving the cake a tempting, finished look.

Shortcut Irish Cream Bundt Cake

Nesting Lane Indulge

Shortcut Irish Cream Bundt Cake: A quick, irresistible dessert featuring a moist base, Irish cream flavor, and silky glaze. An ideal treat for sweet cravings.

5 from 1 vote

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert

Cuisine Irish

Servings

Equipment

Ingredients

1 package (15.25 ounce) yellow cake mix
1 cup chopped pecans
1 package (3.4 ounce) instant vanilla pudding mix
4 large eggs
¾ cup Irish cream liqueur
½ cup vegetable oil
¼ cup water

Glaze:

1 cup sugar
½ cup butter
¼ cup water
¼ cup Irish cream liqueur

Instructions

Heat your oven to 325° F
Use cooking spray to grease a 10-inch Bundt pan. Then, dust it with flour.
Scatter the chopped nuts at the bottom of the pan evenly.
In a large bowl, mix together the cake mix and pudding mix.
Add eggs, Irish cream liqueur, oil, and water to the bowl.
With an electric mixer, beat everything on high speed for 5 minutes.
Carefully pour the batter over the nuts in the pan.
Bake for about 1 hour, or until you can stick a toothpick in the cake and it comes out clean.
After baking, let the cake cool in the pan for 10 minutes.
To make the glaze, put sugar, butter, and water in a small saucepan.
Heat it up until it boils, then keep it boiling for 5 minutes. Stir it all the time.
Take the saucepan off the heat and stir in Irish cream.
Turn the cake out onto a plate.
Poke the top and sides of the cake with a toothpick.
Drizzle the glaze over the cake and brush it on the sides.
Let the cake soak up the glaze. Keep adding glaze until it's all on the cake.