Cake Central › Recipes › Bailey's Irish Cream Bundt Cake

Bailey's Irish Cream Bundt Cake

This is a yummy recipe to celebrate St. Pat's Day or any time with a 'bumped up' cake. Great served with coffee for breakfast or an evening boost.

Bailey's Irish Cream Bundt Cake


  • 1 cup chopped pecans 1 (18-1/2 oz) package yellow cake mix 1 (3-1/2 oz) package vanilla instant pudding mix 4 eggs 1/4 cup water 1/2 cup vegetable oil 3/4 cup Bailey's Irish Cream liqueur Glaze: (see NOTE for alternate glaze recipe, if desired) 1/2 cup butter 1/4 cup water 1 cup sugar 1/4 cup Bailey's Irish Cream


  1. Preheat oven to 325 degrees F. (165 degrees C)
  2. Grease and flour a 10 inch Bundt pan.
  3. Sprinkle chopped nuts evenly over the bottom of pan.
  4. In a large bowl, combine cake mix and pudding mix.
  5. Mix in eggs, 1/4 c. water, 1/2 c. oil and 3/4 c. Irish Cream liqueur.
  6. Beat for 5 minutes at high speed.
  7. Pour batter over nuts in pan.
  8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Cool for 10 minutes in the pan, then invert onto the serving dish.
  10. Prick top and sides of cake with a skewer.
  11. Spoon glaze over top and brush onto sides of cake.
  12. Allow to absorb glaze, repeat until all glaze is used up.
  13. To make glaze: In a saucepan, combine butter, 1/4 c. water and 1 c. sugar
  14. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
  15. Remove from heat and stir in 1/4 c. Irish Cream.
  16. NOTE: Alternate glaze: Can also make a glaze using 16 oz. confectioners sugar, 1 tablespoon butter at room temp and 3 tablespoons Baileys. Mix all together and drizzle over warm cake.

Comments (2)

Tried this out and it was delicious and the consistancy was perfect to carve
I've made this many times at Christmas, and it's a favorite with several of my nephews... they LOVE the glaze !! The only thing I do differently than this recipe is that I omit the nuts.
Cake Central › Recipes › Bailey's Irish Cream Bundt Cake