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irish cream cake

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

I got this recipe from the Mr. Food site and made it last night. YUMMY! You have to try this cake, it's wonderfully dense and sweet. I used sugar free pudding instead of the regular kind, so I revised it just a little.

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For irish cream cake

  • 1 c
    chopped pecans
  • 1 pkg
    yellow cake mix
  • 1
    4-serving pkg instant, sugar-free vanilla pudding mix
  • 4
    eggs
  • 1/2 c
    water, divided
  • 1/2 c
    canola oil
  • 1 c
    bailey's irish cream lquer, divided
  • 1 stick
    butter
  • 1 c
    sugar

How To Make irish cream cake

  • 1
    Heat oven to 325. Spray a bundt pan w/ cooking spray. Sprinkle nuts into bottom of pan.
  • 2
    In lg bowl, combine cake mix, pudding mix, eggs, 1/4 cup water, oil and 3/4 cup liquer. Beat on high for 5 mins. Pour batter over nuts. Bake 1 hr, or until a toothpick inserted in center comes out clean.
  • 3
    In saucepan combine, butter, sugar and remaining water over medium heat. Stir occasionally. Remove pan from heat and stir in remaining liquer. Prick holes in top of cake w/ fork. Pour 1/2 the glaze over top of cake. Let soak in. Invert cake, ( when cooled,) onto platter. Pour remaining glaze over cake. Let cool completely.
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