A moist bundt cake flavored with Bailey’s Irish Cream liqueur. This starts with a cake mix but a package of pudding, chopped nuts, 4 eggs and a full cup of Bailey’s Irish Cream, it sure doesn’t finish like one! Sent to me by my Aunt Judy many many years ago.
Ingredients
- For the cake:
1 (18.25-ounce) box yellow cake mix (if you can’t find this size, see note* below)
3/4 cup chopped nuts of choice
1 package instant French vanilla pudding
4 large eggs
1/2 cup vegetable oil
1 cup Bailey’s Irish Cream liqueur
- For the 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 liqueur
Directions
- Make the cake:
- 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.
- Make the frosting:
- Beat all ingredients together until fluffy. Frost cake when fully cooled.
Notes
- * Since this recipe was posted, cake mix boxes have shrunk from 18.25 ounces, to 16.5 ounces, to, as of this writing, 15.25 ounces. Many “cake mix” recipes don’t work anymore because a box of cake mix is not what it used to be. My advice: use only recipes that specify EXACTLY what size box this was developed for, and avoid any recipes that just call for “1 box of cake mix” without specifying which size! The Cake Decorist has a great in-depth article on this, but in short:
— to turn a 16.5 oz cake mix into an 18.25 oz mix, add six tablespoons of all-purpose flour
— to turn a 15.25 oz cake mix into an 18.25 oz mix, add in 11 tablespoons of all-purpose flour and 1/4 teaspoon baking powder
— best option: keep a spare box of yellow cake mix for this purpose and use a kitchen scale to weigh out the exact amount you need to add. You can mix yellow cake mix with any flavor. - Recipe submitted by Aunt Judy.
- Photo from Carol VanHook cc.