1 pkg. Duncan Hines yellow cake mix (without pudding)
3/4 cup chopped nuts
1 package instant French vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream frosting (recipe below)
Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate.
Bailey's Irish Cream Frosting
1 pound powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey's Irish Cream
Beat all ingredients in a small bowl until fluffy.
Note: Recipe contributed by Aunt Judy
A cookie baker Jul 5, 2007
Would make this again.
Yes, I have shared it with lots of friends and family
jimbono in Iran Jun 29, 2007
Would make this again.
Well done, Thanks much!
Meredith in Pittsburgh, PA Jun 26, 2007
Would make this again.
This cake was so delish!
The only problem I had was that I used a 3-D pan to cook it (the shape of a bunny). Bad idea! It did not cook through. Next time I will go with the bundt pan.
Most of the cake did cook properly, and the pieces that did turn out were fantastic.
A really tasty cake!
Jess in ohio Jun 17, 2007
Would make this again.
This cake is very good! But I had a problem with the icing, it didn't get fluffy. It was still a bit liquidy but I put it on the cake anyways with most of it dripping off. The icing and the cake still tasted great though. Oh, I added choco chips to mine, Yummy.
shannoxx in MA Dec 4, 2006
Would make this again.
This cake is a fantastic cake. Great for the holidays and is always a favorite. I have made this cake year after year and I have not had any troubles as previously stated by another reviewer. This cake has never burnt nor has it ever been dry. Always moist and delicious. Also, it is well worth the $$ you spend on the Irish Cream.
TeciaLittia in Belize, Central America Nov 6, 2006
Would make this again.
Most defintely ! Everybody loved it so much they wanted seconds.
A cookie baker May 30, 2006
Would make this again.
my favorite cake in the world. After I had this, my wife makes it for me as my birthday cake. you gotta try it.
A cookie baker in Pa Nov 23, 2005
Would not make this again.
I just made this as wanted something different for one of my Thanksgiving deserts. It sounded great and read the reviews. Within 15 minutes I noticed it turning brown, at 20 minutes it was burned ! I hurried and took it out of oven. I followed instructions carefully so there was no mistakes. I thought it was terriable! I cut off as much burnt cake as possible trying to save it. Iced it. It is a spongy dry cake like a angel cake or sponge cake which I dont care for. If you like that than you will like this I guess. I was VERY disappointed and had to throw it away. Spent $13.00 for the Irish cream and that was a shame. I am grateful that I have pumpkin pies in freezer and a pumpkin roll also or I would be in a real jam as this is the day before Thanksgiving.
Jessica in Ellicott City, MD Nov 21, 2005
Would make this again.
This is a yummy cake!!!! Bailey's lovers will really enjoy it because the taste of the liqueur is strong. I may try it next time with less alcohol and maybe chocolate pudding instead of vanilla. The frosting was a little sweet for my tase.
A cookie baker in Ontario Canada Mar 8, 2005
Would make this again.
Absolutely delicious, moist and loved by all. WILL DEFINITELY BAKE AGAIN!
