1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
1/2 cup vegetable oil
3/4 cup Bailey’s Irish Cream liqueur
In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 45-50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.
Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners’ sugar over top of cake or frost cake with Bailey’s Irish Cream Frosting. Garnish cake with small St. Patrick’s Day cake decorations, if desired.
Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.
Bailey’s Cream Cheese Frosting:
Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake
6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey’s Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners’ sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)
In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners’ sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.