Irish Cream Bundt Cake

Irish Cream Bundt Cake

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"Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion."
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1 h 30 m servings 590 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 590 kcal
  • 30%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 68.4g
  • 22%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 1026 Ratings

Most helpful positive review

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 2...

Most helpful critical review

I've made this numerous times now (see initial review below) and have some tips. First, use 1 cup of Irish cream liquor instead of 3/4 Irish cream and 1/4 water; and use cake mix WITHOUT pudding...

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 2...

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 do...

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...

I have made this cake twice now. Once for a dinner at work, and the other for an anniversary dinner for my parents. Both times it was a success, with lots of rave reviews. I have since passed...

I made this cake last week based on reviews and took it to my hair salon. Understand that I don't like Irish Cream (such as the Bailey's that I used), but I thought it sounded interesting. Abo...

I made this cake last night for my coworker's birthday. The only change I made is that I used toasted macadamia nuts instead of the pecans. Otherwise I followed this recipe very closely. It tu...

2/2006 - This is the best cake EVER!! I made this for New Year's and it was such a hit I had to make it again for my party today. I'm so glad that I did. The recipe is perfect just the way it...

ROCK-MY-SOCKS GOOD!!!!!!!! I followed the recipe exactly and the reviews for the glaze- I poured about 2/3 of the glaze into the pan, put the cake back in- poked holes in the 'bottom' of the cak...

Great cake! I ran out of Irish cream for the glaze, so I substituted Kahlua instead. Worked just fine! I think next time I will leave off the nuts - seemed to take away from the Irish cream flav...

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