Ingredients:

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package of yellow cake mix
  • 1 (3.4 ounce) package of instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Directions:

  1. Preheat oven to 325 degrees F.  Grease and flour a 10-inch Bundt pan.
  2. Sprinkle chopped nuts evenly over the bottom of the pan.  
  3. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil, and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed.
  4. Pour batter over nuts in pan.  
  5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  6. Cool for 10 minutes in the pan, then invert onto the serving dish.
  7. To make the glaze: In a saucepan, combine butter, 1/4 cup water, and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
  8. Prick the top and sides of the cake then spoon glaze over top and brush onto the sides of the cake. Allow cake to absorb glaze.  Repeat until all of the glaze is used up. 

Makes a 10-inch cake.