Irish Cream Bundt Cake

Irish Cream Bundt Cake

795 Reviews 72 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Sue Haser
Recipe by  Sue Haser

“Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts 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 in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

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Reviews (795)

Rate This Recipe


Great cake!. I have had many repeat requests every time I take it somewhere. I handle the glaze differently than the recipe with much better results. After I remove the cake and let it cool 20 minutes, I poke holes in the cake, make the glaze, then pour the glaze into the bundt pan and replace the cake in the pan. I let it sit another 20 minutes and then turn it out onto a cake round. All the glaze is absorbed and it gives a pretty finish to the crust. Then I sprinkle a few more finely chopped pecans over the top for presentation.



I have made this cake a few times now and have perfected it... First, try and use an angel food cake pan... I use a yellow cake mix with chocolate pudding mix- it gives the cake a color that doesnt look "cake box".. Use one cup of irish cream and make sure that mix for the entire 5 minutes.. For the glaze, add 1/2 shot of whisky (its not strong)- just adds a little extra kick. If you use the angel food pan, the top of the cake is easier to dress with the glaze. Use a chop stick to make 20-30 holes all around the top and pour glaze over- glaze will fall in nice drips along the side. You will NOT be dissapointed with this cake!



This is a very pretty, moist cake. The pecans definitely dress it up. It is delicately flavored, with just enough Bailey's to make you wonder what that unusual flavor is. Not overly sweet, great to serve as a coffeecake.

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Amount Per Serving (12 total)

  • Calories
  • 590 cal
  • 30%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 68.4 g
  • 22%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 477 mg
  • 19%

Based on a 2,000 calorie diet



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Golden Rum Cake


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