Irish Cream Bundt Cake

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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:

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



  • 1 cup chopped pecans
  • One 15.25 ounce box yellow cake mix
  • One 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


  • Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • 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.
  • Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.
  • 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.
  • 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.



Serving: 1serving | Calories: 527kcal | Carbohydrates: 60g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 408mg | Potassium: 77mg | Fiber: 1g | Sugar: 42g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1.3mg
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  • Brittany wrote:

    Can the pecans be left out? I have a severe allergy to tree nuts and peanuts!

    • Lori Lange wrote:


  • kathy sainsburykathysain wrote:

    I plan to make soon. It sounds awsome

  • Beverly wrote:

    Can you make the irish cream bundt cake without the lliquor in it? Or what can you substitute for it?

    • Lori Lange wrote:

      Well, this recipe is for Irish Cream… is there another flavor bundt cake you were hoping to make? It might be easier to look for another recipe?

  • Mary wrote:

    Emily, can you share what brand of gf cake mix you used? Thanks,