Are you looking for a wonderful treat to serve on St. Patrick’s Day? Consider making this Irish cream cake. This cake makes for the perfect ending to a traditional Irish dinner. Have your corned beef brisket, sauerkraut, and potatoes and eat your cake, too! What are your favorite Irish foods to chow down on? Even when st. patrick’s day isn’t here I still love to make Irish-inspired foods for my family.
I love the flavor and texture of this yummy Irish-themed cake. This yummy bundt is super moist!
Ingredients
1 cup chopped pecans
1 (16.5-ounce) package Sara Lee yellow cake mix
1 (4-serving) package instant Jello vanilla pudding
4 Eggland’s Best eggs
1/2 cup water, divided
1/2 cup Wesson vegetable oil
1 cup Irish cream liqueur, divided
1/2 cup (1 stick) Kerrygold butter
1 cup Domino sugar
Instructions
Preheat oven to 325 degrees F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans evenly over bottom of pan.
In a large bowl, combine cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. Beat with an electric mixer on high for 5 minutes. Pour batter over nuts in pan.
Bake 1 hour, or until a toothpick inserted in center comes out clean. Let cool 5 minutes in pan.
In a medium saucepan, combine butter, sugar, and remaining water over medium heat. Cook 5 minutes, stirring occasionally; remove mixture from heat and stir in remaining 1/4 cup liqueur.
With a fork, prick holes in top of cake and pour half the glaze over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely then cover lightly until ready to serve.
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Quick Tip: Take this cake to your St. Patty’s Day celebration and dye the inside with green food coloring. Fun!
Thank you Yummies For Tummies for this amazing photo.
