Irish Cream Bundt Cake

Ingredients

CAKE:

1 cup chopped pecans
1 box yellow cake mix
1 package (3.4 oz) vanilla pudding
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

GLAZE:

1/2 cup butter
1/4 cup water
1 cp white sugar
1/4 cup Irish cream liqueur

Directions

CAKE:

1. Preheat oven to 325 degrees. Grease and flour Bundt pan.
2. Sprinkle pecans over bottom of pan
3. In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, oil, and Irish cream. Beat 5 minutes on high speed. Pour mixture in Bundt pan over nuts.
4. Bake 60 minutes or until inserted toothpick comes out clean. Cool 10 minuted then invert onto serving tray.
5. While waiting for cake to cool, make the glaze.
6. In a small saucepan combine butter, water, and sugar. Bring to a boil and continue boiling for 5 minutes. Remove from heat and stir in Irish cream until combined.
7. Prick the top and sides of cooled cake. Pour glaze over top of cake and brush sides of cake until about 3/4 of the glaze is used.
8. Put cake back in Bundt pan and flip upside down. Poke holes in bottom of cake and pour remaining glaze over bottom of cake. Allow to set for about 10 minutes.