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 Min
Cook Time
1 Hr
30 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
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 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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