Baileys Pumpkin Spice Bundt Cake
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Cook time: 
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Serves: 1 Bundt
A pumpkin spice Baileys-spiked bundt cake for fall.
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 1 cup (8 ounces) softened unsalted butter
  • 2¼ cups sugar
  • 4 large eggs
  • 1 cup pumpkin puree
  • ½ cup Baileys Pumpkin Spice
  • glaze:
  • 1½ cup confectioners sugar
  • 1 tablespoon Baileys Pumpkin Spice
  • 1 tablespoon cream
  • pinch of kosher salt
  1. Preheat the oven to 350°F. Generously spray a bundt or tube pan with baking spray (I like to use a baking specific spray for all of my bundts, I find they release the best).
  2. In a bowl whisk the flour, baking powder, cinnamon, and salt together.
  3. In the bowl of a mixer beat the butter and sugar together until light and fluffy, about 4-5 minutes. Scrape down the sides and beat the eggs in one at a time, scraping the bowl after each addition. Beat in the pumpkin puree and Baileys Pumpkin Spice. Spread the batter into the pan. Rap the pan on the counter a few times to make sure the batter gets into the corners of the bundt and to collapse any large air pockets. Bake for 50-60 minutes, or until deeply golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before turning out to cool completely.
  4. Once the cake has cooled, make the glaze by whisking all of the glaze ingredients together--adding more liquid if needed to make a pourable icing.
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