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Home / Recipes / American

Dessert for 10

Irish Cream Chocolate Bundt Cake

$4.67for 490 minServes 10

Chocolate pudding and Irish cream enrich a yellow cake batter that bakes in a Bundt pan before receiving a simple glaze.

Irish Cream Chocolate Bundt Cake

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Cake, 21 oz$0.18/oz typical21 oz$3.78Typical price
Eggs, 4$0.30 each typical4$1.20Typical price
Butter, 4 oz$0.40/oz typical4 oz$1.60Typical price
Heavy cream, 6.25 oz$0.22/oz typical6.25 oz$1.37Typical price
Total for the servings shown$11.67

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarOlive and cooking oilWine, beer and spiritsCooking spray, shortening, ghee, coconut and sesame oilSyrups, molasses, powdered sugar

Not included in the cost.

  • 90 minstart to table
  • Mediumdifficulty
  • 10servings as written
  • $typical cost tier

AmericanVegetarianBudgetDesserts

Typical price

$1.17 per serving$4.67 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 box (15 oz) yellow cake mix
  • 1 box (6 oz) instant chocolate pudding mix
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 stick salted butter
  • 3/4 cup water
  • 1/4 cup jameson irish whiskey
  • 1/4 cup baileys irish cream
  • cooking spray
  • 1 cup powdered sugar
  • 1/2 cup baileys irish cream

Steps

  1. Heat the oven to 350 F and coat a 10-inch Bundt pan with cooking spray.
  2. Mix the cake mix, pudding mix, granulated sugar, eggs, oil, melted butter, water, whiskey, and Irish cream until smooth.
  3. Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean.
  4. Cool the cake in the pan for 15 minutes, then turn it onto a plate and cool for another 15 minutes.
  5. Whisk the powdered sugar and Irish cream until smooth, then drizzle the glaze over the cooled cake.

Plan around it

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