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bailey's irish cream cake

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I got this from a friend years ago and fell in love with its thick, dense wonderful taste.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 1 Hr

Ingredients For bailey's irish cream cake

  • 1 c
    chopped pecans
  • 1 pkg
    18,25 oz yellow cake mix
  • 1
    3.4 oz pkg sugar-free instant vanilla pudding mix
  • 4
    eggs
  • 1/4 c
    water
  • 1/2 c
    canola oil
  • 3/4 c
    bailey's irish cream liquer
  • 1/2 c
    butter
  • 1/4 c
    water
  • 1 c
    sugar
  • 1/4 c
    bailey's irish cream liquer

How To Make bailey's irish cream cake

  • 1
    Heat oven to 325. Spray a 10" bundt pan w/ cooking spray. Sprinkle pecans into bottom of pan. In lg bowl, combine cake mix and pudding. Mix, beat in eggs, 1/4 cup water and 3/4 cup irish cream.
  • 2
    Beat for 5 mins. Pour batter over pecans and bake 60 mins, or until toothpick inserted in center comes out clean. Let cool. Invert cake onto serving platter.
  • 3
    In saucepan, combine butter, 1/4 cup water and sugar over medium heat, stir, bring to a boil. Boil 5 mins, stirring constantly. Remove from heat. Stir in remaining irish cream. Prick the top and sides of cake. Spoon glaze over top of cake, brush sides w/ glaze. Repeat until all of glaze is used.
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