I originally found this recipe several years ago on the Bailey’s Irish Cream web page. I don’t want to sound like a total booze-hound, but I love the flavor of Bailey’s Irish Cream, so any dessert that contains it immediately catches my eye. This is one of these not-quite-from scratch recipes that starts off with a box of cake mix. If you won’t tell, I won’t tell.
I took this cake & the Chocolate Irish Whiskey cake to a family St. Patrick’s gathering at my mother’s house this past weekend. After a brief game of family trivia (How come all of the questions were about the older generation???), and stuffing ourselves with corned beef and cabbage, we all dug into the never-ending supply of desserts. The Irish Cream cake was a super hit– moist with a nice touch of added crunch on top from the pecans. The Irish Cream glaze was gooey and caramel-like. The alcohol in the glaze doesn’t completely cook off, so don’t eat too much of this cake or you might get a bit tipsy. I hope that everyone’s cake buzz wore off before they had to drive home!
- 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
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
- Bake in the preheated oven for 60 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.
I recently finished reading the essay collection Talking with My Mouth Full where the author talked about various food memories. With each essay, the author included one or more recipes. One of the chapters was about Bundt cakes. This recipe was one of the ones associated with that essay. It’s definitely not a from scratch cake, but it was quick and easy. You start with a box of yellow cake mix and a box of pistachio instant pudding…add a little orange juice, chocolate syrup and a few other things…and voila: Bundt-y Goodness. You can’t really tell by the picture but the cake has a slightly green tint to it from the pistachio pudding.
Chocolate Pistachio Bundt Cake
- 1 pkg. yellow cake mix (about 18 oz.)
- 1 pkg. instant pistachio pudding mix (3 oz.)
- 1/2 C. orange juice
- 1/2 C. water
- 1/2 C. vegetable oil
- 4 eggs
- 3/4 cup chocolate syrup
- Butter & flour a Bundt pan and preheat oven to 350 degrees.
- In a large bowl add: cake mix, pudding mix, orange juice, water, vegetable oil, and eggs. Blend to moisten, then beat 2 minutes on medium speed.
- Pour 2/3 of batter into prepared bundt pan.
- Add chocolate syrup to remaining batter and mix well.
- Pour over batter in pan and drag knife through top of batter to encourage marbling.
- Bake cake for 50-60 minutes.
- cool on rack for 15 minutes and then invert cake onto serving dish. Sprinkle with powdered sugar (optional).