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Baked Irish Creme Cake

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Apple

In the words of the Irish playwright, George Bernard Shaw, “Whiskey is liquid sunshine.” We’ve added a dash of the tasty liquor to moisten and sweeten this Traeger’ed Crème Cake, for a taste of Ireland and a touch of sunshine.

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  • 1 Cup

  • 1 box yellow cake mix

  • 1 Vanilla Pudding Mix, Instant Package (3.4oz)

  • 4 Large eggs

  • 1/2 Cup water

  • 1/2 Cup vegetable oil

  • 1 Cup Irish Cream Liquor

  • 1/2 Cup butter

  • 1 Cup sugar

  • 1

    Grease and flour a 10” (25 cm) Bundt pan. Sprinkle pecans along the bottom.

    • 1 Cup

  • 2

    In a large bowl, with a mixer, combine yellow cake mix, pudding mix, eggs, water, oil, and Irish Cream liquor. Pour batter over nuts in the pan.

    • 1 box yellow cake mix

    • 1 Vanilla Pudding Mix, Instant Package (3.4oz)

    • 4 Large eggs

    • 1/4 Cup water

    • 1/2 Cup vegetable oil

    • 3/4 Cup Irish Cream Liquor

  • 3

    When ready to cook, set the Traeger to 325℉ (160 C) and preheat, lid closed for 15 minutes.

  • 4

    Place Bundt pan on the Traeger and bake for 1 hour, or until a toothpick comes out clean. Remove from heat, cool for 10 minutes.

    : 325 ˚F

  • 5

    While the cake is cooling, combine the butter, water and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add Irish cream liquor.

    • 1/2 Cup butter

    • 1/4 Cup water

    • 1 Cup sugar

    • 1/4 Cup Irish Cream Liquor

  • 6

    Use a bamboo skewer to poke holes in the cooled cake. Spoon glaze over the cake. Allow cake to absorb the glaze. Enjoy!

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