Ingredients

• cooking spray with flour
• 1 cup chopped pecans
• 1 , 15.25 ounce
• 1 , 3.4 ounce
• 4 large eggs
• 0.75 cups Irish cream liqueur
• 0.5 cups vegetable oil
• 0.25 cups water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

Nutrition per serving