Irish Cream Bundt Cake

By Fleur de lis

This recipe was published in The Advocate, Baton Rouge, LA.
A friend made it for me and gave me the recipe. This is delicious!
Enjoy!!

Ingredients

• 1 cup chopped pecans
• 1 box yellow Duncan Hines cake mix
• 1 (3.4 oz) box Instant Vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish Cream liqueur
• GLAZE
• 1/4 cup water
• 1 cup sugar
• 1/2 cup butter
• 1/4 cup Irish Cream liqueur

Preparation

Step 1

Preheat oven to 325 degrees. Spray Bundt pan with Baker's Joy then arrange pecans on bottom evenly. In a large bowl combine cake mix, pudding mix, eggs, 1/4 c water, 1/2 c oil, 3/4 c Irish Cream liqueur. Beat on high for 5 min then pour into Bundt pan on top of nuts. Bake for 1 hour or until an inserted toothpick comes out clean. Cool in pan for 10 minutes then invert onto the serving dish.

Step 2

While cake is cooling make Glaze. Combine 1/2 c of butter, 1/4 c water, 1 c sugar in a sauce pan and heat over medium heat until it comes to a boil. Boil for 5 minutes then remove from heat and gradually add 1/4 c of Irish Cream. Poke holes in cake top and spoon glaze over cake. Brush glaze on sides and inside of hole.