Irish Cream Bundt Cake

1 cup chopped pecans
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) box instant vanilla pudding mix
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 cup granulated sugar
1/4 cup Irish cream liqueur

Heat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, oil and Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake for 60 minutes, or until a wooden pick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish.

Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used.

Glaze: In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.