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Baked Irish Creme Cake

Baked Irish Creme Cake

By Traeger Kitchen

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.

Prep Time

20 Minutes

Cook Time

1 Hours
30 Minutes

Pellets

Apple

Ingredients

Number of people serving

4

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Units of measurement:
main
1 Cup Pecans, pieces
1 Yellow Cake Mix, Boxed
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

Step

  • 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 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 / 163 ˚C

    01:00

  • 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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