Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Originally published at BethCato.com. You can comment here or there.
Welcome to part 2 of my St. Patrick’s series as I use up a big honkin’ bottle of Baileys Coffee Creamer! This time, it doctors another cake mix, but in bundt cake form.
This is, really, a large pound cake/poke cake. The flavor of Baileys isn’t heavy here at all. It’s all about vanilla smoothness and tender crumb.
The glaze isn’t something that sits on top of the cake. It soaks in. You poke it all over and drizzle the glaze on slowly so the moisture can penetrate. After a day in the fridge, it’s hard to tell it was glazed at all… until you cut inside and see how lusciously moist the cake is inside.
This is a cake that’d be great for breakfast, brunch or dessert, by itself or dressed up with fruit or ice cream. You can always make extra glaze for adorning individual pieces, too-the original recipe recommended doing just that. It also used the alcoholic Baileys, so that’s another way to “dress this up,” too.
Use the mild-mannered coffee creamer or the harder stuff. Your call. Whatever you use, it’ll make for a yummy, tender cake.
Modified from Noble Pig.
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
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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!
- 1 cup chopped pecans
- 1 package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 large eggs, room temperature
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Baileys Irish Coffee Creamer or Liqueur
- Glaze
- 5 Tb butter
- 3 Tb water
- 2/3 cup white sugar or caster sugar
- 3 Tb Baileys 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.
OM NOM NOM!
