Skip to main content
BROWSE

View Recipe

IRISH CRÈME CAKE

Active Time : 20 minutes
Total Time : 1 hour
Serves : 15 servings
INGREDIENTS
  • 1 15.25 ounce package yellow cake mix
  • 1 3.4 ounce package instant vanilla pudding & pie filling
  • 1 cup sour cream
  • 3/4 cup pure vegetable oil
  • 1/2 cup + 2 tablespoons Irish crème liqueur divided
  • 3 large eggs
  • 1 8 ounce container frozen original whipped topping thawed
  • 1 8 ounce package cream cheese softened
  • 1/4 cup chocolate flavored syrup
  • 1/2 cup Chopped Pecans
DIRECTIONS

In large mixing bowl, combine cake mix, pudding mix, sour cream, oil, ½ cup liqueur and eggs. Using an electric mixer, beat 2 minutes on medium speed.

Transfer to a greased 13x9-inch baking pan. Bake in a preheated 350°F oven 35-40 minutes or until toothpick inserted in center of cake comes out clean. Remove from oven and cool completely.

In medium mixing bowl, combine whipped topping, cream cheese and remaining 2 tablespoons liqueur. Using an electric mixer on medium speed, mix until well combined. Spread over cooled cake.

Drizzle with syrup and sprinkle with chopped pecans. Keep refrigerated.