Bailey’s Irish Cream Bundt Cake

1 18.25-oz. pkg. yellow or chocolate cake mix

1 3.4-oz. pkg. instant vanilla or chocolate pudding and pie-filling mix 4 eggs

1/2 c. cooking oil

3/4 c. Bailey's Irish Cream liqueur

sifted powdered sugar

or Bailey's Irish Cream Glaze

or Bailey's Cream Cheese Frosting

In 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 preheated oven at 350F for about 50 minutes, or until a cake tester inserted into middle of 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 powdered sugar over top of cake, or drizzle Bailey's Irish Cream Glaze over top and down sides of cake, or frost cake with Bailey's Irish Cream Frosting.

Store in airtight container at room temperature or in refrigerator. May also freeze cake, tightly wrapped in aluminum foil up to 3 months.

Bailey's Irish Cream Glaze: (enough for 1 10-inch bundt cake)

about 1/2 16-oz. pkg. powdered sugar, sifted

1 tbsp. butter or margarine, at room temperature

3 to 4 tbsp. Bailey's Irish Cream liqueur or as desired

In deep, small bowl, beat powdered sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.

Bailey's Cream Cheese Frosting: (enough for a 9-inch round layer cake, or a 10-inch bundt or tube cake)

2 3-oz. pkg. regular or reduced-fat cream cheese, room temperature about 2 tbsp. Bailey's Irish Cream liqueur pinch of salt 1 16-oz. pkg. powdered sugar, sifted (about 4-1/2 c.) 1 c. coarsely-chopped pecans or English walnuts, optional

In medium bowl, combine first four ingredients, beating until smooth. Gradually, add powdered sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.