White Chocolate Irish Cream Pound Cake Recipe

Name: White Chocolate Irish Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Yellow Cake Mix (18.25 Oz. Box); 1 box White Chocolate Instant Pudding Mix (3.4 Oz. Box); 1/2 cups Irish Cream; 1/2 cups Whole Milk; 1/2 cups Sour Cream; 1 stick Butter, Melted; 4 whole Eggs (large); 1 teaspoon Vanilla Extract; _____; FOR THE GLAZE:; 1/4 cups Irish Cream; 1/4 cups White Chocolate Chips; 1 cup Confectioners Sugar; 2 Tablespoons Hot Milk, Heated To Boiling Point

Servings: persons

1 box Yellow Cake Mix (18.25 Oz. Box)
1 box White Chocolate Instant Pudding Mix (3.4 Oz. Box)
1/2 cups Irish Cream
1/2 cups Whole Milk
1/2 cups Sour Cream
1 stick Butter, Melted
4 whole Eggs (large)
1 teaspoon Vanilla Extract
_____
FOR THE GLAZE:
1/4 cups Irish Cream
1/4 cups White Chocolate Chips
1 cup Confectioners Sugar
2 Tablespoons Hot Milk, Heated To Boiling Point

1
["Preheat oven to 350 degrees. Spray two 8x4"" loaf pans with non-stick spray.", "Mix together the cake mix, pudding mix, 1/2 cup Irish Cream, 1/2 cup milk, sour cream, melted butter, eggs, and vanilla on medium speed for 2 minutes. Batter will be thick. Divide batter evenly between 2 loaf pans and bake for 40-45 minutes, or until the toothpick test comes back clean. Set on a wire rack to cool for 20-30 minutes.", "To make the glaze, put 1/4 cup Irish Cream in a small sauce pan and bring to simmer for 3 minutes, stirring frequently. Remove from heat, add white chocolate chips and stir to get chips completely melted into the Irish Cream. In a medium bowl, put the powdered sugar and pour the white chocolate/Irish Cream mixture into the powdered sugar. Expect it all to seize up. Use hot milk, starting with 2 tablespoons, to loosen as you whisk it until smooth. (If need be, you can add more hot milk or powdered sugar to get the desired consistency.) Bakers choice, either you can pour the glaze over the loaves, or slice the loaf and drizzle it on top. Either way, it's good stuff!"]

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 box Yellow Cake Mix (18.25 Oz. Box), 1 box White Chocolate Instant Pudding Mix (3.4 Oz. Box), 1/2 cups Irish Cream, 1/2 cups Whole Milk, and more.

Yes, White Chocolate Irish Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Irish Cream Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions