baked irish creme cake

INGREDIENTS


  • 1 Cup Pecans, pieces

  • 1 Yellow Cake Mix, Boxed

  • 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

  • 1/2 Cup butter

  • 1/4 Cup water

  • 1 Cup sugar

  • 1/4 Cup Irish Cream Liquor

PREPARATION

Steps

1

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

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.

3

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

4

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

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.

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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