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A Bundt of Gold...

Lord Honey, y'all are in for a "Top 'o the Day" kinda treat with my "Irish Cream Soak Cake" Butter, nuts, Irish Cream and bourbon--are just a few of the reasons this sweet, drizzled Bundt cake may become a year-round favorite with your clan.

Irish Cream Soak Cake

Jason Smith, FNS


1—box yellow cake mix

1—box vanilla pudding


2 tsp—vanilla

¼ c—water

½ c—oil

¾ c—Irish Cream

1 c—chopped pecans (divided into ½ c portions)

Irish Cream Cake Soak:

½ c—butter

¼ c—water

½ c—white sugar

½ c—brown sugar

¼ c—Irish Cream

Irish Cream Glaze:

3 c—powdered sugar

3 Tbsp—Irish Cream

1 Tbsp—bourbon

¼ c—chopped pecans


· Preheat oven to 350°, grease Bundt pan

· Place first 7 cake ingredients into mixing bowl, mix until batter is smooth.

· Fold in ½ c of the pecans.

· Spread remaining pecans into the bottom of the Bundt pan, evenly.

· Pour cake batter into Bundt pan, and spread evenly.

· Place in preheated oven and bake for 42—45 minutes, or until a toothpick inserted into cake comes out clean.

· Place the soak ingredients into a saucepan, over medium heat, cook until sugar is dissolved.

· When the cake is removed from oven, keep it in the Bundt pan, pour soak mixture over the cake—slowly enough for it to saturate cake and not overflow.

· Let soak for 5—10 minutes, turn out onto cake platter, let cool

· Combine powdered sugar, Irish cream and bourbon into mixing bowl and stir to combine.

· Drizzle over cooled cake, sprinkle with chopped pecans

Tip: if you don’t want to use bourbon, replace it with cold coffee.


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