Irish Cream Bundt Cake
This glazed Baileys Irish cream cake is great tasting and excellent for any occasion.
cooking spray with flour
chopped pecans
1
cup
yellow cake mix
1
(15.25 ounce) package
instant vanilla pudding mix
1
(3.4 ounce) package
eggs
4
large
Irish cream liqueur
¾
cup
vegetable oil
½
cup
water
¼
cup
white sugar
1
cup
butter
½
cup
water
¼
cup
Irish cream liqueur
¼
cup
 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.
  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.
  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.
  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.
  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.
