Irish Cream Bundt Cake

Here’s an easy recipe for Irish Cream Bundt Cake made with Baileys Irish Cream liqueur.  This is a delicious cake recipe to make for St. Patrick’s Day!  Watch the video showing you how to make this Irish Cream Bundt Cake, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Irish Cream Bundt Cake with Baileys Irish Cream glaze

Irish Cream Bundt Cake

This Irish Cream Bundt Cake is my favorite super easy cake to make for St. Patrick’s Day, but honestly I enjoy eating it all year long!  It’s one of those “jazzed up cake mix” kind of recipes, but don’t let that worry you.  It doesn’t taste anything at all like a cake mix cake.  It’s so much better.

I know there are cake mix nay-sayers out there.  If you’re one of them, you seriously need to give this cake a chance.  I’ve gotten so many positive comments about this Irish Cream Bundt Cake recipe over the years.  It’s a favorite!

Irish Cream Bundt Cake in a bundt cake pan

What kind of pan do you need for this Irish Cream Bundt Cake?

This cake is made in a bundt pan.  I really must recommend this particular bundt pan to you because it’s a solid, perfect bundt pan that has very clean lines and it pops out bundt cakes perfectly every single time.  I’ve never, ever had a problem with any kind of sticking when using this pan to bake bundt cakes.  It’s the Nordic Ware Platinum Collection Heritage Bundt Pan (Amazon affiliate link).  You’ll be so happy with this pan!

You can most definitely use any kind of bundt pan for this recipe.  This is just the one I like the best!

Irish Cream Bundt Cake fresh out of the pan

See how beautiful it turns out with such a clean mold?  I love the swirls so much!  Pecans are scattered into the bottom of the pan so they pop up all over the top of the cake after baking.  I love how neat it looks with all of the clean lines.

Leave out the pecans if you’re not a nut person, or if anyone you’re serving it to has nut allergies.  This Irish Cream Bundt Cake will be just as good without nuts as it is with them.

Irish Cream Bundt cake with Baileys

Baileys Irish Cream Bundt Cake

The magic goodie that makes this bundt cake so good is Baileys Irish Cream liqueur.  Baileys is mixed in to the cake batter to give it delicious flavor.  And Baileys is also mixed in with the sweet, buttery glaze to give it a nice, sugary crust.  It looks so pretty with the glaze brushed on.

They say that alcohol disappears during the baking process, so you don’t need to worry about that.  But since the glaze isn’t cooked off (just brushed on after), there will definitely be alcohol in the glaze.  Consider that when serving to children or to people who may be struggling with an alcohol addiction.  I don’t think it has a significant amount of alcohol in the glaze, so I’m comfortable letting my teenager eat this cake.

Irish Cream Bundt Cake with Irish Cream glaze

If you use this particular pan, it’s so easy to brush it on in several layers and you turn the cake around and around.  It just soaks into the cake and travels easily down each of the grooves and clean lines.

Slice of Irish Cream Bundt Cake

This Baileys Irish Cream Bundt Cake recipe turns out such a moist and tender cake.  It’s so easy to make. And everyone loves the flavor too!

Here are a few more Irish recipes you might enjoy:

5 from 10 votes

Irish Cream Bundt Cake

This delicious and easy recipe begins with a cake mix.  Don't let that sway you... it's a very popular recipe.  It's so good with generous dose of Bailey's Irish Cream glaze brushed on too!

Course Dessert
Cuisine American
Keyword bundt, cake, irish cream, irish cream bundt cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 527 kcal



  • 1 cup chopped pecans
  • 15.25 ounce box yellow cake mix
  • 3.4 ounce package instant vanilla pudding mix
  • 4 large eggs
  • 1/4 cup water
  • 1/2 cup vegetable or canola oil
  • 3/4 cup Irish Cream liqueur


  • 1/2 cup (1 stick) butter
  • 1/4 cup water
  • 1 cup granulated white sugar
  • 1/4 cup Irish Cream liqueur


  1. Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

  2. In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.

  3. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.

  4. Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Irish Cream.

  5. Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.

Recipe Video

Nutrition Facts
Irish Cream Bundt Cake
Amount Per Serving (1 serving)
Calories 527 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 83mg 28%
Sodium 408mg 17%
Potassium 77mg 2%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 42g
Protein 4g 8%
Vitamin A 6.8%
Vitamin C 0.1%
Calcium 9.4%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
More Bundt Cakes...
Lori Lange of Recipe Girl

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  • Debbie Scott wrote:

    Just made this for tomorrow!
    Does this need to be refrigerated?

    • Lori Lange wrote:

      It does not.

  • Emily wrote:

    Update: the mint chocolate version is more amazing than the Irish cream one. I used a chocolate fudge cake mix, chocolate fudge pudding and 1/2 cup creme de menthe + 1/4 cup creme de cacao in the cake plus I stirred in a handful (about 1/3 cup) of Andes (mint) baking pieces. And I used 1/8 cup each creme de menthe and creme de cacao in the glaze. So perfect with the chocolate and mint together.
    When getting supplies I also found a pineapple cake mix that I picked up. I bought coconut cream pudding and plan to use coconut rum to make a pina colada version.

  • Emily wrote:

    Tried this for a St. Paddy’s Day party last weekend using a gluten free cake mix and gluten free flour to dust the pan. Turned out fabulous. You’d never know it was gluten-free. Seemed like there was way too much glaze (took forever to get onto the cake and lots of it pooled in the middle and around the bottom), but it tasted amazing. I’m planning on attempting a chocolate version (chocolate cake and pudding) using creme de menthe (and leaving out the nuts). Will probably attempt a bourbon or rum version sometime also.

  • Linda wrote:

    Oh, my goodness! How can you not make this amazing cake?

  • Erin wrote:

    I am a huge fan of Irish Cream, and this cake is amazing!

  • Toni wrote:

    I loved it! Really gorgeous and delicious!

  • Erin wrote:

    We love everything Irish cream, so this cake had our names on it from the start!

  • Jennifer Farley wrote:

    This is such a great cake flavor! So tasty.

  • Aysegul Sanford wrote:

    Ohhh such a beautiful cake. Irish cream is my favorite splurge during the holidays and this cake is now my favorite way to consume it. Well done. It was so SO good.

  • Brenda wrote:

    Such a fun recipe. I love that Irish cream!

  • Barbara Schieving wrote:

    A beautiful cake everyone will love.

  • Liz wrote:

    You’d never guess this was made from a cake mix!! It’s so delicious!!

  • Sommer wrote:

    Pure Heaven! This is such an easy fool-proof cake. It’s a true crowd pleaser.

  • Susan Herrin wrote:

    Will the alcohol content cook out in the cake and glaze? If not any suggestions for substitutes?

    • Lori Lange wrote:

      It will cook out in the cake, but the glaze has the alcohol in it too– not sure if that cooks out.

  • Holly Neal wrote:

    This was delish!!! Made the recipe as is and my glaze was perfect! I’ve done an Irish Cream scratch cake in the past and it was dry. The cake mix made it moist and flavorful. Thanks for the recipe it was a hit at my St. Patrick’s Day party. 

  • Wendy wrote:

    If I make this a day before I serve it, should I glaze it then or hold off until the day I serve it?

    • Lori Lange wrote:

      Glazing as soon as you make the cake is fine.

  • Mrs. Lopez wrote:

    Thank you for this recipe!!! I made it it was delicious!!! My whole family enjoyed it!!!