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Baileys Irish Cream Cake

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“Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop.”
3hrs 30mins

Ingredients Nutrition

  • 1 (18 ounce) box devil's food cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 12 cup bailey's irish cream
  • 2 (3 ounce) packages instant chocolate pudding mix
  • 1 (8 ounce) box Andes mints candies
  • 12 ounces Cool Whip


  1. Bake cake accoridng to directions.
  2. while cake is still warm, poke holes in it and pour Bailey's over it.
  3. Refrigerate covered for at least 3 hours.
  4. In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
  5. Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
  6. After the three hours, cut the cake into squares and layer at bottom of bowl.
  7. Then add a layer of pudding then the candy then the Cool Whip.
  8. Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
  9. Cover and refrigerate until ready to serve.

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