INGREDIENTS

1 box vanilla cake mix

1 - (3.4 oz) package instant vanilla pudding (not the sugar free kind)

1 cup whole milk

1/2 cup vegetable oil

1 oz Irish Whiskey (I used Tullamore D.E.W)

4 large eggs

Irish Whiskey Butter Sauce

1 stick butter

3/4 cup sugar

1/2 cup Irish Whiskey

PREPARATION

Pre-heat oven to 350 degrees and grease and flour a bundt cake pan. Lightly beat the four eggs in a medium-sized bowl, add the milk, vegetable oil and 1 ounce of whiskey and mix to combine. In a large mixing bowl, add the cake mix and vanilla pudding. Break up any lumps, sift if necessary. Add the wet ingredients to the dry ingredients, mix to combine. Allow the mixture to sit for five minutes then mix until it is smooth and glossy. Pour into the bundt pan and bake for 55 minutes or until an inserted toothpick comes out clean.

To make the whiskey sauce, melt butter and sugar in a small sauce pan. Add the whiskey, taking care to avoid the flames. Cook the butter sauce for 4-5 minutes until the alcohol has burned off.

While the cake is still warm, poke large holes into the cake and pour the sauce over it. Allow to sit for an hour. Invert cake onto a serving platter. Dust with powdered sugar and serve with whipped cream or ice cream, if desired.

RECIPE NOTES

I wanted to make a cake for St. Patrick’s Day and took inspiration from this recipe for Caribbean Rum Cake. To make it easier for non-bakers, I used a box cake mix and it’s just as delicious. It will also make your house smell absolutely glorious!