Irish Cream Bundt Cake

 A St. Pattys Day gift, from my kitchen to yours

1- Yellow Cake Mix
1- cup Chopped Pecans
1- package of Vanilla Pudding Mix
4 eggs
1/4 cup of water
1/2 a cup of oil
3/4 cup of Irish Cream (Baileys or Emetts or whatever you want)

Glaze
1 cup of Brown Sugar
1/4 cup of water
1/4 cup of Irish Cream Liqueur


Mix yellow cake mix and pudding mix together till well blended. Then add in 1/2 the pecans, 1/4 cup of water, 1/2 cup oil & eggs. Blend on high for 5 minutes till thick and creamy! Heat oven to 325 degrees. Grease a bundt pan and then sprinkle the remaining pecan bits into the bottom of the pan. Once cake mix is blended pour over pecans and spread out evenly. Bake in the oven at 325 for 60 minutes or until you can insert a toothpick and remove it without residue.

While cake cools-
Bring 1cup brown sugar and 1/4 cup of water to a boil on the stove. Stir constantly and continue to boil for 5 minutes. Remove from heat and slowly stir in 1/4 a cup of Irish Cream liqueur... some separation may occur and that is ok! Transfer bundt cake to serving platter. Use a wooden skewer or fork to poke holes in your cake. Don't riddle it with holes or it will fall apart, but enough to give the glaze a channel to travel through. slowly pour or spoon the glaze over the cake and continue to let cool, glaze will harden and become devilishly delicious! ENJOY!