These Easter cookies taste great and have a lovely appearance thanks to the colored icing and sprinkles.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 6 3×5-inch loaves |
Ingredients
- cooking spray
- 1 (18.5 ounce) package yellow cake mix
- 2 (3.9 ounce) packages instant vanilla pudding mix
- 1 cup chopped walnuts, divided
- 1 cup Irish whiskey, divided
- ½ cup milk
- ½ cup vegetable oil
- 4 large eggs
- ½ cup butter
- 1 cup brown sugar
- 1 teaspoon water
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
- Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
- Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
- Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.
Nutrition Facts
| Calories | 615 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 640 mg |
| Sugars | 51 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy recipe-I made it exactly as directed. I liked it and thought it was worth making one time; however, I won’t make it again. Thank you for the recipe! 🙂
Was looking for something to make for a St. Patty’s Day luncheon when I found this recipe. I used a Bundt pan instead and baked it at 350° for 35 minutes. Followed the rest of the recipe as listed. It was yummy ….and yes, Boozy!!
Brought it to a party and it was a big hit! Super boozy, but I liked it like that. I put it in a pie dish so it’s soaking in that delicious walnut butter Jamison brown sugar juice! I no lie did a shot of it and it was the best hot toddy I ever had! I poked holes with a skewer instead of toothpick and I used Irish butter too. 55 min for a bunt was perfect Happy St Patrick’s!
I made a bundt cake with this recipe. I made it for an office party, and it received rave reviews.
THIS IS THE BEST CAKE I HAVE EVER MADE!!! Made exactly as written, did use Irish butter. I did not have 6 pans, so I too used a bunt pan. The only thing I did wrong,(which is my fault) used the spray instead of butter and flouring the pan. Baked 45-55 minutes. The bottom came out but not the top, It was not a pretty thing! 🙂 Took it to work for St. Patrick’s lunch…the cake is completely gone!!! Thank you for this amazing recipe!!
This was THE best cake I have had in years!!! Thanks for the recipe! Turned out perfect and it was very easy!
THE best cake I have ever made!!! I highly recommend! Yum Yum Yum and double YUM! I am Irish-American I would love to cook this for my Irish cousins in Ireland to see if they like it. 🙂 I made them in mini cake/bread pans and gave them as gifts. (see photo)
Easy and a great change from a run cake! Although I used honey whiskey in place of Irish whiskey.
Very good boozy cake, a bit on the strong side but delicious regardless. Despite having to use 15.25 oz cake mix (they don’t make the 18.5 any longer) and the pudding boxes were 3.5 oz instead of 3.9 oz (because I could not find that size) it all came together perfectly. I chose to make a bundt cake and baked it for 55 minutes. Next time I will cut the Irish Whiskey to 1/2 – 3/4 cups.