Irish Cream Cake Recipe

  • 1 cup chopped pecans
  • 1/2 cup vegetable oil
  • 1 package yellow cake mix
  • 1 cup Baileys Irish Cream, divided (see below)
  • 1 package vanilla pudding (small package)
  • 1/2 cup butter
  • 4 eggs
  • 1 cup Sugar
  • 1/2 cup water, divided (see below)
Preheat oven to 325°.

Grease Bundt Pan well.

Sprinkle Pecans in bottom of pan.

Combine cake mix, pudding mix, eggs, 1/4 cup water, oil, and 3/4 cup Bailey's.

Beat on high 5 minutes.

Pour batter over nuts.

Bake 1 hour at 325 degrees.

Remove from oven and cool 5 minutes.

While cooling combine butter, sugar and 1/4 cup water for glaze.

Cook 5 minutes over medium heat, stirring frequently.

Remove from heat and stir in 1/4 cup Bailey's.

With a fork, punch holes in the cake and pour 1/2 of the glaze over it (while it's still in the bundt pan).

Invert cake on plate and drizzle with remaining glaze.

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