Irish Cream Bundt Cake

Yield: 1 (10 inch) Bundt cake

Ingredients

Cake

• 1 cup chopped pecans
• 1 (18.5 ounce) box yellow cake mix*
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish cream liqueur
• 1/2 cup butter

Glaze

• 1/4 cup water
• 1 cup granulated sugar
• 1/4 cup Irish cream liqueur

Instructions

Cake

1. Heat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix.
3. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed.
4. Pour batter over nuts in pan.
5. Bake in the preheated oven for 60 minutes, or until a wooden pick inserted into the cake comes out clean.
6. Cool for 10 minutes in the pan, then invert onto the serving dish.
7. 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 up.

Glaze

1. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
2. Remove from heat and stir in 1/4 cup Irish cream.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.