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Baileys Pumpkin Spice and Original Irish Cream Bundt Cake

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Thank you Pure Wow for the recipe!

Ingredients

Pumpkin Bundt Cake:

  • 2 + ½ cups sugar

  • ¾ cup canola oil 

  • ¼ cup Baileys Pumpkin Spice

  • 3 large eggs (room temperature)

  • 1 tsp pure vanilla extract 

  • 3 cups all-purpose flour 

  • 2 tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon 

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • One 15-oz. can pumpkin purée

Original Irish Cream Bundt Cake: 

  • 3 cups all-purpose flour 

  • 1 tsp baking soda 

  • 1 tsp salt 

  • 1 tsp cinnamon 

  • ¼ tsp nutmeg

  • ¼ tsp allspice

  • 1 cup unsalted butter (room temperature)

  • 2 + ½ cups sugar

  • ⅓ cup Baileys Original Irish Cream 

  • 5 large eggs 

  • 1 tsp pure vanilla extract

  • 1 cup sour cream 

Pumpkin Spice Glaze: 

  • 1 + ⅓ cup confectioners’ sugar

  • 4 tsp whole milk (plus more if needed)

  • 3 tsp Baileys Pumpkin Spice 

  • 1 tsp pure vanilla extract

  • Pinch of salt 

  • Orange food coloring (optional)

Original Irish Cream Glaze:

  • 1 + ⅓ cup confectioners’ sugar

  • 4 tsp whole milk (plus more if needed)

  • 3 tsp Baileys Original Irish Cream 

  • 1 tsp pure vanilla extract

  • Pinch of cinnamon

  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F. Prepare two identical 12-cup bundt pans with nonstick spray.

  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, oil, and Baileys Pumpkin Spice. Add the eggs one at a time until completely combined then add the vanilla.

  3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet mixture in three additions, alternating with the pumpkin purée in two additions, mixing until just combined.

  4. Using a silicone spatula, spoon the batter into one of the prepared bundt pans. Bake the cake until a toothpick inserted in the center comes out clean — 55 to 65 minutes. While the first cake is baking, begin making the second batter. The first cake should be about halfway done baking by the time you have added the second cake to the oven. 

  5. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.

  6.  In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and granulated sugar until light and fluffy — about 5 minutes. Add the eggs one at a time, incorporating each egg before adding the next. Add the Baileys Original Irish Cream and vanilla; mix to combine.

  7. Add the flour mixture to the wet mixture in two additions, alternating with the sour cream. Mix just until combined. Using a silicone spatula, spoon the batter into the second bundt pan.

  8.  Add the second bundt to the oven and bake until a toothpick inserted in the center comes out clean — 55 to 65 minutes. Let the cakes cool in their pans for 30 minutes, then invert onto a cooling rack to cool completely.

  9. While the cakes cool, make the glazes. In a small bowl, whisk together the confectioners’ sugar, milk, Baileys Pumpkin Spice, and vanilla to make a pourable glaze, adding more milk a ¼ teaspoon at a time if the glaze is too thick to drizzle. Add a few drops of orange food coloring, if desired.

  10. In a small bowl, whisk together the confectioners’ sugar, milk, Baileys Original Irish Cream, and vanilla to make a pourable glaze, adding more milk a ¼ teaspoon at a time if the glaze is too thick to drizzle.

  11. When the cakes are completely cool, invert them again so that the bottom is on the top and trim off a very thin layer as evenly as possible. On a serving plate, stack the cooled Irish Cream cake on top of the cooled Pumpkin Spice cake, bottom to bottom. Pour each of the glazes over the cake, letting them drip down the sides.

Find it online: https://shesafullonmonet.com/pumpkin-spice-dessert-recipes/