Description
Indulge in the delightful taste of this Irish Cream Bundt Cake, a moist and flavorful dessert that brings joy to any occasion. Made without alcohol, this cake combines the rich flavors of yellow cake and vanilla pudding for a truly satisfying treat. Topped with a sweet glaze and optional chopped pecans, it’s perfect for birthdays, dinner parties, or simply enjoying a weekend dessert. With its easy preparation and stunning bundt shape, this cake is sure to impress your family and friends.
Ingredients
Scale
- 15.25 oz yellow cake mix
- 3.4 oz instant vanilla pudding mix
- 4 large eggs
- ¼ cup water
- ¼ cup vegetable oil
- ¼ cup buttermilk
- ¾ cup Irish Cream coffee creamer
- ½ cup butter (for glaze)
- ¼ cup water (for glaze)
- 1 cup granulated sugar (for glaze)
- ¼ cup Irish Cream coffee creamer (for glaze)
- 1 cup chopped toasted pecans (optional topping)
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- In a mixing bowl, combine the yellow cake mix and pudding mix.
- Add eggs, water, vegetable oil, buttermilk, and coffee creamer; beat on low for 30 secs then high for 4 minutes.
- Pour batter into the prepared pan and smooth the top.
- Bake for about 60 minutes or until a toothpick comes out clean; cool in pan for 10 minutes.
- For glaze, combine butter, water, and sugar in a saucepan; boil for about 5 minutes.
- Stir in remaining coffee creamer; drizzle over cooled cake.
- Optional: Top with chopped toasted pecans before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Ensure all ingredients are at room temperature for optimal mixing. Consider substituting with gluten-free cake mix for a gluten-free version. Enhance flavor by adding chocolate chips or spices like cinnamon.