St. Patrick's Day Buttery & Creamy Bundt Cake

Directions

Preheat oven to 325℉ (160℃) (165 degrees C).

Coat a 10 inch Bundt pan with cooking spray or grease with butter, then flour the pan and set aside.

Evenly place chopped pecans on the bottom of pan.

Mix together cake mix and pudding mix in a large mixing bowl with an electric mixer until well mixed.

Beat in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish cream liqueur for about 5 minutes at high speed, until fluffy, smooth and incorporated.

Transfer batter evenly over nuts in the prepared pan.

Bake for about 1 hour, or until a wooden stick inserted into the center comes out clean.

Transfer on a wire rack, and let cool for 15 minutes in the pan, then invert onto the cake serving dish.

For making the glaze:

Mix together butter, ¼ cup water and 1 cup sugar in a small saucepan.

Bring to a boil and keep boiling for 5 minutes, stirring frequently.

Remove from heat and mix in ¼ cup Irish cream.

For assembling the cake:

Prick top and sides of cake all lover.

Pour or spoon glaze over top of the cake and brush onto sides of cake.

Let cake absorb glaze, repeat until all glaze is finished up.

Serve or keep chilled in the refrigerator until ready to use.