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irish cream cake

(1 rating)
clareterese avatar
Recipe by
Clare Butler
@clareterese
Phoenix, AZ

I have been making this cake for as long as I can remember. It's great for St. Patrick's Day and summer picnics. It is the most moist cake I have ever had!!!

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For irish cream cake

  • 1/2 c
    pecans, in pieces
  • 1/2 c
    coconut
  • 1 pkg
    yellow cake mix
  • 1 pkg
    instant vanilla pudding mix, 3.4 ounce
  • 1/4 c
    water
  • 1/2 c
    oil
  • 3/4 c
    irish cream liqueur
  • 1/2 c
    butter
  • 1/4 c
    water
  • 1 c
    sugar

How To Make irish cream cake

  • 1
    Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts and coconut evenly over bottom of pan.
  • 2
    In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  • 3
    Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze.
  • 4
    To make the glaze, combine butter, 1/4 cup water and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish cream.
  • 5
    Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake, until the glaze is absorbed.
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