posted in Cake and Cupcakes

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!

Irish Cream Bundt Cake

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.

Irish Cream Bundt Cake in a bundt pan

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!

Irish Cream Bundt Cake with no glaze

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.

Baileys Irish Cream Bundt Cake with sweet Baileys glaze

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.  And 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.

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:

Click below to watch a short video showing you how to make Irish Cream Bundt Cake, then scroll to the bottom to print out the recipe and make it at home.

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Irish Cream Bundt Cake



  • 1 cup chopped pecans
  • 1 package 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


  1. Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a large bowl, combine cake and pudding mixes. Add eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  3. Bake 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.
  4. Prepare glaze while cake is cooling in pan. Combine butter, water and sugar in small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish Cream.
  5. Invert cake onto serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze; repeat until all glaze is used.

Disclosure:  There is an Amazon affiliate link included within this post.

36 Responses to “Irish Cream Bundt Cake”

  1. postedJul 2, 2009 5:16 PM

    This cake is delicious. I made one for work, the staff literally scraped the plate clean, it’s that good!

  2. postedSep 16, 2012 8:46 PM
    Alma Valadez

    Can’t wait to try it….looks delish.

  3. postedSep 7, 2013 5:06 PM

    I made this a few years ago for a church potluck and it was a huge success. I had forgotten all about it until now. I am going to make one for work. Gotta impress the boss…lol

  4. postedMar 15, 2016 9:36 AM

    Is the glaze meant to be very liquid after the 5 minutes.  I also found the continuous boil a challenge on the glaze and had to remove it for a bit as it nearly bubbled over (even with continuous mixing).  Making this for tomorrow in Dublin (maybe the Irish weather is the problem ?) 🙂

    • postedMar 15, 2016 9:21 PM

      It’s a pretty liquidy glaze… just meant to coat the outside of the cake and let the cake absorb some of it too.

  5. postedMay 19, 2016 8:30 AM
    Diane malvNey

    What size cake mix?  Thanks. 

    • postedMay 20, 2016 6:51 AM

      There is only one size these days, so just grab a box of yellow cake mix (if you’re in the US).

  6. postedFeb 25, 2018 1:18 PM

    Can you use a white cake mix?

    • postedFeb 26, 2018 7:50 AM

      Haven’t tried with white, but go for it!

  7. postedMar 2, 2018 8:55 AM
    Angela Geis

    This cake sounds amazing and by all the comments it definitely a crowd pleaser. I just stumbled on your site and came across this recipe. Thank you for the post! I will try it out and come back and share my results.

  8. postedMar 5, 2018 5:03 AM

    Hi, Just wondering if this recipe is made with a box cake mix weighing 15.25oz(new size of mix) or with the older box mixes weighing 18.50oz from a few years ago. If recipe is made with the older size how do you adjust recipe for the smaller size box? Cake looks beautiful, Thank you for a quick reply.

    • postedMar 5, 2018 5:11 AM

      Hi Linda, it works with either size!

  9. postedMar 6, 2018 6:22 PM

    can I use a regular bundt pan?

    • postedMar 7, 2018 8:07 AM

      yes, any bundt pan will do!

  10. postedMar 8, 2018 4:10 AM
    Terry post

    What about amount of liqueur content when serving to people, will people be sensitive too it? 

    • postedMar 8, 2018 11:21 AM

      No, the liqueur in the cake diminishing in the baking time. And there is a very small amount in the glaze. My 16 year old gobbled it up with no mention of it tasting like alcohol.

  11. postedMar 8, 2018 10:44 AM

    Can this be made in a regular cake possibly?

    • postedMar 8, 2018 11:19 AM

      A regular cake pan? Possibly. It will just be rather dense.

  12. postedMar 9, 2018 2:51 PM

    Can you use regular vanilla pudding & pie filling instead of instant?

    • postedMar 9, 2018 4:17 PM

      Karen, I have not tried it with regular. I would think there is a reason for the instant, but I can’t tell you why!

  13. postedMar 10, 2018 10:41 AM

    I’m on vacation and really want to make this cake. I’m at an altitude of 8000. Do I have to adjust cooking temperature or/and cooking time? Thank you. 

  14. postedMar 11, 2018 1:35 AM

    Made it love it
    Thanks for sharing.

  15. postedMar 11, 2018 5:35 AM

    Looks delicious!  Could I use this same recipe to make cupcakes?  

    • postedMar 13, 2018 1:20 PM

      They’d be pretty dense.

  16. postedMar 13, 2018 4:11 AM

    Could you tell me if this could be made the day before serving?

    • postedMar 13, 2018 1:19 PM


  17. postedMar 13, 2018 6:52 PM

    This cake looks so so good! I’m looking forward to trying this recipe in my new Lodge fluted cake pan. Oh, the flavors sound amazing and it looks so moist!

  18. postedMar 14, 2018 12:23 PM
    Maria Johnson

    We have nut allergies. Can this be done without them?

  19. postedMar 16, 2018 12:53 PM

    I just made this cake! It smells wonderful, but my glaze turned into a thick caramel type sauce. I followed the directions exactly. Has this happened to anyone else? I drizzled it on my cake. It looks pretty. Hopefully it will still taste great! 

  20. postedMar 16, 2018 1:52 PM

    When cake is made day before- should it be covered air tight or loosely covered? Frig or not? Thanks

    • postedMar 17, 2018 7:28 AM

      I just cover it with plastic wrap and keep it at room temperature.

  21. postedMar 16, 2018 7:23 PM
    Mrs. Lopez

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

  22. postedMar 17, 2018 1:22 PM

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

    • postedMar 18, 2018 1:46 PM

      Glazing as soon as you make the cake is fine.

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