Saturday, March 19, 2011

Bailey's Bundt Cake

The luck of the Irish is on you because I am about to share a really, really good bundt cake recipe with you. It is everything a bundt cake should be; pretty, moist, tasty, and has wide-range appeal. Take it to a St. Patrick's Day celebration next year, but in the next 363 days, PRACTICE!

Bailey's Bundt Cake

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur



Bake in the preheated oven for 60 (55 in my oven) 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.

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. If you drink a spoonful every now and then, I won't tell. 
*this cake is better when made a day ahead*


  1. Think I may have to try this when we get home from Florida next weekend. I don't have a good bundt cake recipe, and this one looks YUMMY!

  2. Thanks for the tip using vanilla coffee creamer, that sounds yummy too!

  3. This cake is delicious any time of the day. I still like Caroline's sprinkle addition- so festive!

  4. can you believe i don't own a bundt pan? i can. my youngest would be all over this--he's a sprinkle fanatic. he writes *sprinkles* on my grocery lists--the one i always leave on the kitchen counter. have a wonderful week:)