Decadent Irish Cream Bundt Cake
Indulge in the rich flavors of this Decadent Irish Cream Bundt Cake, a dessert that's perfect for any special occasion or a cozy gathering with friends. This luscious cake combines the delightful nuttiness of pecans with a moist and flavorful cake infused with Irish cream liqueur. Topped with a luxurious buttery glaze that soaks into every bite, it's an irresistible treat that will impress your guests and satisfy your sweet tooth. Serve it as the highlight of your dessert table, and watch as everyone comes back for seconds!
8
Servings
400
Calories
9
Ingredients
Ingredients
Chopped Pecans
1 cup (Chopped)
Yellow Cake Mix
1 (18 1/2 ounce) package (Dry mix)
Vanilla Instant Pudding Mix
1 (3 1/2 ounce) package (Dry mix)
Eggs
4 (Beaten)
Water
1/2 cup (Divided)
Vegetable Oil
1/2 cup (Measured)
Irish Cream Liqueur
1 cup (Divided)
Butter
1/2 cup (Unsalted, cubed)
White Sugar
1 cup (Granulated)
Instructions
1
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan generously.
2
Evenly sprinkle the chopped pecans across the bottom of the prepared Bundt pan, creating a delightful nutty layer.
3
In a large mixing bowl, combine the yellow cake mix and vanilla pudding mix. Stir until evenly blended.
4
Add the beaten eggs, 1/4 cup of water, vegetable oil, and 3/4 cup of Irish cream liqueur to the dry mixture. Mix well until everything is combined.
5
Beat the mixture at high speed for 5 minutes to incorporate air into the batter, ensuring a light and fluffy cake.
6
Carefully pour the cake batter over the layer of pecans in the Bundt pan, spreading it evenly.
7
Bake in the preheated oven for 60 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
8
Once baked, cool the cake in the pan for 10 minutes. Then, invert it onto a serving plate to cool completely.
9
Using a toothpick or skewer, prick holes in the top and sides of the warm cake to allow the glaze to seep in.
10
For the glaze, combine the cubed butter, 1/4 cup of water, and 1 cup of sugar in a saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
11
Continue boiling the mixture for 5 minutes, then remove from heat and stir in 1/4 cup of Irish cream liqueur.
12
Spoon the warm glaze over the top of the Bundt cake, brushing it onto the sides as well. Allow the cake to absorb the glaze, and repeat this process until all the glaze is used.
Nutrition Information
20.5g
Fat
50.5g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Irish Cream Bundt Cake?
This cake combines the rich, creamy flavor of Irish cream liqueur with a nutty pecan layer and a buttery glaze.
What size pan is required for this recipe?
A 10-inch Bundt pan is required, which should be generously greased and floured.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (165°C).
How are the pecans used in the cake?
One cup of chopped pecans is sprinkled evenly across the bottom of the prepared Bundt pan to create a nutty top layer once inverted.
What type of cake mix is used as the base?
The recipe uses one 18 1/2 ounce package of yellow cake mix.
Is pudding mix included in the batter?
Yes, one 3 1/2 ounce package of vanilla instant pudding mix is combined with the dry cake mix.
How many eggs are needed for the batter?
The recipe requires 4 eggs, which should be beaten before being added to the mixture.
How much Irish cream liqueur is added specifically to the batter?
The batter requires 3/4 cup of Irish cream liqueur.
What is the mixing technique for the cake batter?
After combining ingredients, beat the mixture at high speed for 5 minutes to incorporate air for a light and fluffy texture.
How long does the Bundt cake need to bake?
The cake should be baked in the preheated oven for 60 minutes.
How do I verify if the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cake cool before being removed from the pan?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
What is the purpose of pricking holes in the cake after baking?
Pricking holes with a toothpick or skewer allows the glaze to seep deep into the warm cake for maximum flavor.
What ingredients are needed for the glaze?
The glaze consists of 1/2 cup cubed butter, 1/4 cup water, 1 cup sugar, and 1/4 cup Irish cream liqueur.
How do I prepare the buttery glaze?
Boil butter, water, and sugar in a saucepan for 5 minutes, then remove from heat and stir in the Irish cream liqueur.
Should the glaze be applied while the cake is warm?
Yes, spoon the warm glaze over the cake and brush it onto the sides while the cake is still warm.
How many servings does this recipe yield?
The recipe makes approximately 8 servings.
What is the calorie count for one serving?
Each serving contains 400 calories.
How much fat is in a single serving of this cake?
One serving contains 20.5g of fat.
What is the carbohydrate content per serving?
There are 50.5g of carbohydrates in each serving.
How much protein does this cake provide?
Each serving provides 4g of protein.
What type of oil is used in the recipe?
The recipe calls for 1/2 cup of vegetable oil.
Is the water used in the recipe divided?
Yes, 1/2 cup of water is divided: 1/4 cup for the cake batter and 1/4 cup for the glaze.
What type of sugar is used for the glaze?
One cup of granulated white sugar is used to create the glaze.
Can I use salted butter for the glaze?
The recipe specifically recommends using 1/2 cup of unsalted, cubed butter.
How much total Irish cream liqueur is needed for the whole recipe?
You will need a total of 1 cup of Irish cream liqueur (3/4 cup for batter, 1/4 cup for glaze).
What are some recommended tags for this recipe?
This recipe is tagged with irish cream, bundt cake, dessert, pecans, rich, and alcohol infused.
Is this a good recipe for a party?
Yes, it is described as a decadent party dessert that is easy to make and sure to impress guests.
When should the glaze be added to the cake?
The glaze should be spooned over the cake after it has been inverted and pricked with holes.
What is the final step of the recipe?
The final step is to allow the cake to absorb the glaze, repeating the spooning process until all the glaze is used.