Ingredients
- 1 cup chopped pecans
- 1 (18 1/2 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup irish cream
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup irish cream
Directions
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Preheat oven to 325°F (165°C).
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Grease and flour a 10 inch Bundt pan.
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Sprinkle chopped nuts evenly over bottom of pan.
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In a large bowl, combine cake mix and pudding mix.
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Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
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Beat for 5 minutes at high speed.
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Pour batter over nuts in pan.
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Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
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Cool for 10 minutes in the pan, then invert onto the serving dish.
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Prick top and sides of cake.
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Spoon glaze over top and brush onto sides of cake.
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Allow to absorb glaze repeat until all glaze is used up.
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To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
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Bring to a boil and continue boiling for 5 minutes, stirring constantly.
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Remove from heat and stir in 1/4 cup Irish cream.