Irish Cream Cake

Step 1

Preheat oven to 325 degrees F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans evenly over bottom of pan.

Step 2

In a large bowl with an electric mixer on high, beat cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur for 2 minutes. Pour batter over nuts in pan.

Step 3

Bake 55 to 60 minutes or until a toothpick comes out clean. Let cool 5 minutes in pan.

Step 4

To make the glaze, in a medium saucepan over medium heat, combine butter, sugar, and remaining 1/4 cup water. Cook 5 minutes, stirring occasionally; remove from heat and stir in remaining 1/4 cup liqueur.

Step 5

With a fork, prick holes in top of cake and pour half the glaze slowly over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely then cover lightly until ready to serve.