Well…well…well…I’m always amazed at which bundt cakes people like the most. I created this cake because St. Patrick’s Day is around the corner and nothing goes better with St. Paddy’s Day than Irish Cream but oh.my.goodness…my friends LOVED this cake. Seriously. They loved it. My friends Erika and Lori (who are professional Mix and Match Mama bundt cake testers) went on and on about this cake. Erika went as far as to call it her favorite (and I’m pretty positive she’s tried all 28!). So…maybe you should try some too :).
FYI: I used Irish Cream coffee creamer in this cake instead of real Irish Cream…but hey…if you got the liquor at your house instead of the coffee creamer, use it! I’m sure that would be fabulous too!
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 tablespoons Irish Cream coffee creamer (the liquid not powdered kind!), divided
2 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in two tablespoons coffee creamer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with remaining 2 tablespoons coffee creamer. (Add more powdered sugar if your glaze is too runny or more creamer if it’s too thick.) Spoon over cooled cake.
That’s it! Now, my maiden name is Shay Lowe…you cannot get more Irish than that! I’m sure my ancestors would be pretty proud of this cake (I know my Irish dad sure will be!).