Irish Cream Bundt Cake

This recipe contains alcohol, all of which will not cook off. Therefore, you may want to reserve this cake for adults only or substitute a non-alcoholic version of the liqueur.

 
Submitted by The Sensible Cook
AVERAGE RATING: 2 votes / 4 Stars

Cake

½ cup chopped pecans

1 box yellow cake mix

1 box sugar-free instant vanilla pudding

8 egg whites

¼ cup water

½ cup apple sauce

¾ cup Irish cream liqueur

Glaze

¼ cup butter

½ cup sugar

2 Tbsp water

2 Tbsp Irish cream liqueur

Preheat oven to 325°. Grease and flour a 10 inch Bundt pan. Sprinkle nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, applesauce, and ¾ cup Irish cream liqueur. Beat for 3-5 minutes at high speed. Pour batter 2/3 full in the pan (you may have some extra batter, depending on your pan). Bake for 50- 60 minutes, or until a toothpick inserted into the cake comes out clean.

Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake with a toothpick or fork.

To make the glaze: In a saucepan, combine butter, 2 Tbsp water and sugar. Bring to a boil, reduce heat, and simmer for 3-5 minutes, stirring constantly, until sugar is dissolved. Remove from heat and stir in 2 Tbsp Irish cream. Brush glaze over top and onto sides of cake. Allow to absorb glaze and repeat if desired.

12 servings, each serving has 325 calories, 13g fat, 46g carbohydrate, 4g protein, 1 g fiber