Use standard yellow cake mix and pudding mix to create a tender bundt cake. Baileys is in the cake and in the glaze that soaks into the cake, creating something that's smooth and sweet and perfect for breakfast, brunch, or dessert!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cake mix
Author: Beth Cato
1boxyellow cake mix
3.4 ounceinstant vanilla pudding mix1 box
4large eggsroom temperature
3/4cupBaileys Irish Coffee Creamer or liqueur
2/3cupwhite sugar or caster sugar
3TbBaileys Coffee Creamer or liqueur
Preheat oven to 325-degrees. Generously grease and flour a 10-inch bundt pan. Sprinkle pecans all the way around the bottom.
In a large bowl, mix together the yellow cake mix, vanilla instant pudding mix, eggs, water, oil and coffee creamer. Pour the batter over the pecans in pan.
Bake for 60 minutes, or until it passes the toothpick test. Let it cool for about 15 minutes then flip the cake out onto a wire rack to cool completely.
When the cake is cool, make the glaze. In a small saucepan, combine the butter, water, and sugar. Bring it to a boil and keep it there for 5 minutes, stirring all the while. Remove it from heat and add the Baileys.
Poke the cake all over with a skewer of chopstick. Slowly drizzle the glaze over the cake so that the sweetness can soak into the puncture points; a brush is useful here, too. Gradually work all of the glaze inside and over the cake; note that it will soak in more over the next hours and the cake will look moist rather than iced. Store covered in the fridge.