Bailey's Irish Cream Cake
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
Reviews of Bailey's Irish Cream Cake:
1-5 of 26 reviews Next >>
A cookie baker in New York Dec 2, 2007
Would make this again.
Made this delicious cake last holiday season and can't wait to make it again this year!!
Breanne in Galesburg, Illinois Oct 2, 2007
Would make this again.
This cake is WONDERFUL!! It was so moist and delicious, and best of all, SO easy! It is awesome with a cream cheese frosting too; just substitute the 2 TBSP of Bailey's in for some of the milk... Great recipe, I'll continue to make this crowd pleaser for all occasions!
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!
