Traeger Kitchen
Baked Irish Creme Cake
Prep Time
20 Minutes
Cook Time
1 Hours
Effort
Pellets
Apple
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.
Ingredients
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
Steps
1
Grease and flour a 10” (25 cm) Bundt pan. Sprinkle pecans along the bottom.Ingredients
1 Cup Pecans, pieces
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.Ingredients
1 Yellow Cake Mix, Boxed
1 Vanilla Pudding Mix, Instant Package (3.4oz)
4 Large eggs
1/4 Cup water
1/2 Cup vegetable oil
3/4 Cup Irish Cream Liquor
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.
Grill: 325 ˚F5
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.Ingredients
1/2 Cup butter
1/4 Cup water
1 Cup sugar
1/4 Cup 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!