Today’s Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! Our Irish Cream Bundt Cake is a decadent vanilla cake, vanilla pudding, pecans, eggs, milk, oil, vanilla, and the Irish cream liqueur adds all the wow-factor! We made a quick cook frosting–it was lovely to garnish with a dollop of freshly whipped cream. Celebrate St. Patties Day all year long with our Irish recipes and Cream Bundt Cake Recipe! 

Ingredients in Irish Cream Bundt Cake Recipe

• pecans
• yellow cake mix
• vanilla instant pudding mix
• eggs
• milk
• canola oil
• Irish cream liqueur (I used Baileys)
• vanilla

Irish Cream Frosting

• butter
• water
• white sugar
• Irish cream liqueur (I used Baileys)

Traditional Irish Hospitality 

• The traditional the Irish value hospitality, and generous portions of food are common at home and in restaurants.

• A large breakfast was traditionally eaten in rural Ireland. Common breakfast foods included soda bread, pancakes, porridge, eggs, and various meat products.

• A full old-fashioned country breakfast might include fresh fruit juice, porridge, a “mixed grill” of breakfast meats and black pudding, scones, and soda bread with butter and preserves, tea, and coffee with hot milk.

• Dinner, the main meal of the day, used to be eaten at lunchtime. A typical dish was “Dublin coddle,” a bacon, sausage, potato, and onion soup.

• Today, however, many Irish people eat lighter meals in the morning and at midday. They have their main meal later in the day, when they come home from work or school. Lunch is often a bowl of hot soup that is served with freshly baked soda bread.

How to make Irish Cream Bundt Cake Recipe

• Preheat oven to 325 degrees F.
• Coat 10 inch Bundt pan with cooking spray.
• Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix.
• Add eggs, 1/2 cup milk, 1/3 cup oil, 3/4 cup Irish cream liqueur, and vanilla.
• Mix for 3-4 minutes until most of lumps are gone.
• Pour batter over nuts in pan.
• Bake 50-55 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.
• Irish Cream Frosting:
• In a saucepan combine butter, 1/4 cup water and 1 cup sugar.
• Bring to a boil and continue boiling for 3 minutes, stirring constantly.
• Remove from heat and stir in 1/4 cup Irish cream liqueur.
• Pour over cake allowing to cascade down sides.
• Set firmly when cooled.

Traditional Irish Meals

• However, many pubs (bars) still serve the traditional large midday dinner. “Supper” in Ireland means a late-night snack. A typical supper is a slice of bread with butter and a glass of milk.

• Irish food is known for the quality and freshness of its ingredients. Most cooking is done without herbs or spices, except for salt and pepper. Foods are usually served without sauce or gravy.

• The staples of the Irish diet have traditionally been potatoes, grains (especially oats), and dairy products. Potatoes still appear at most Irish meals, with potato scones, similar to biscuits or muffins, a specialty in the north.

• The Irish have also been accomplished cheesemakers for centuries. Ireland makes about fifty types of homemade “farmhouse” cheeses, which are considered delicacies.

Yield: 12

Irish Cream Bundt Cake Recipe

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Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year!

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 cup chopped pecans
• 1 15.25 ounce yellow cake mix
• 1 3.4 ounce box vanilla instant pudding mix
• 4 eggs, room temperature
• 1/2 cup milk
• 1/3 cup canola oil
• 3/4 cup Irish cream liqueur, I used Baileys
• 1 teaspoon vanilla
• Irish Cream Frosting:
• 1/4 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup Irish cream liqueur

Instructions

1. Preheat oven to 325 degrees F.
2. Coat 10 inch Bundt pan with cooking spray.
3. Sprinkle chopped nuts evenly over bottom of pan.
4. In a large bowl, combine cake mix and pudding mix.
5. Add eggs, 1/2 cup milk, 1/3 cup oil, 3/4 cup Irish cream liqueur, and vanilla.
6. Mix for 3-4 minutes until most of lumps are gone.
7. Pour batter over nuts in pan.
8. Bake 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool for 10 minutes in the pan, then invert onto the serving dish.
10. Irish Cream Frosting:
11. In a saucepan combine butter, 1/4 cup water and 1 cup sugar.
12. Bring to a boil and continue boiling for 3 minutes, stirring constantly.
13. Remove from heat and stir in 1/4 cup Irish cream liqueur.
14. Pour over cake allowing to cascade down sides.
15. Set firmly when cooled.
16. Slice and Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 541Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 74mgSodium: 376mgCarbohydrates: 65gFiber: 1gSugar: 46gProtein: 5g

More Irish Recipes

• Irish Corned Beef with Cabbage
• Irish Soda Farls
• Irish Mushroom Melt
• Creme de Mint Pie 
• Irish Bangers and Mash with Brown Gravy
• Irish Coffee with Baileys and Kahlua
• Irish Spicy Reuben Sandwich
• Irish Cream Bundt Cake
• Irish Spicy Reuben Sandwich
• Irish Creme de Menthe Cocktail 
• Irish Ginger Snaps

You’ll LOVE our Irish Cream Bundt Cake Recipe–everyone we shared with raved on and on about it! 

 

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