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)


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.