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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
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course
Dessert
Cuisine
Irish
Servings
12
Equipment
Bundt Pan
Serving Bowl
Electric Mixer
Small Saucepan
Serving Platter
Measuring Cup
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
590
kcal
Carbohydrates:
68
g
Protein:
5
g
Fat:
30
g
Saturated Fat:
7
g
Cholesterol:
83
mg
Sodium:
477
mg
Fiber:
1
g
Sugar:
50
g
Calcium:
77
mg
Iron:
1
mg
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