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Boozy Bundt cake for Saint Patrick's Day dessert
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St. Paddy's Day Boozy Bundt

There are many iterations of this basic recipe using a cake mix, pudding mix and your choice of alcohol. I went with Irish whisky in this recipe and it is a great finish to your traditional Corned Beef and Cabbage dinner.
Course Dessert
Keyword Bundt Cake, St. Paddy's Day Dinner

Equipment

  • 1 Bundt cake pan
  • 1 Electric mixer

Ingredients

Cake

  • 1 pkg spice cake mix with pudding
  • 1 pkg instant vanilla pudding mix 3.4 oz
  • ¾ cup whole milk
  • ¾ cup Irish whisky
  • ½ cup canola oil
  • 4 large eggs
  • 1⅓ cups coarsely chopped walnuts divided

Glaze

  • 1 cup granulated sugar
  • ½ cup butter
  • ½ cup Irish whisky
  • 1 tsp water

Instructions

Cake

  • Preheat oven to 300 ℉. Grease and flour a standard sized bundt pan
    Combine the first six ingredients in a large bowl. Using an electric mixer, beat on low for 30 seconds, Beat on medium speed for an additional 2 minutes.
    Fold in 1 cup chopped walnuts over the top and bake for 60-65 minutes. or until a toothpick inserted in center comes out clean.
    Pour half of hot glaze over the cake, slowly and evenly. Let stand for 30 minutes and then remove cake from pan to cool completely.
    Cover once cake has cooled completely.
    Next day, reheat the other ½ of the glaze and drizzle or brush over cake. Cool and cover.
    Serve cake with whipped cream sweetened with pure maple syrup and sprinkle a little pumpkin pie spice over top.

Glaze

  • Mix ingredients in a small saucepan. Bring to boil over medium-high heat. Reduce heat and simmer 10 minutes. Cool 3 minutes and pour ½ of glaze over hot cake, (still in pan).