1 (3.4 ounce) package instant vanilla pudding mix 4 large eggs ¾ cup Irish cream liqueur ½ cup vegetable oil ¼ cup water
Glaze: One cup of powdered sugar Half a cup of butter Half a cup water Half a cup of Irish cream liquor
Directions Set the oven's temperature to 325°F, or 165°C. Coat a 10-inch Bundt pan with cooking spray and dust with flour. Evenly distribute chopped nuts throughout the pan's bottom.
In a large bowl, combine cake mix and pudding mix. Using an electric mixer set to high speed, beat in eggs, Irish cream liqueur, oil, and water for five minutes. Cover the nuts in the prepared pan with batter.
Preheat the oven and bake for approximately one hour, or until a toothpick inserted into the center of the cake comes out clean. Give the cake ten minutes to cool in the pan.
As the cake cools, prepare the glaze: In a small saucepan, combine the butter, sugar, and water. Bring to a boil and cook, stirring frequently, for five minutes. Take off the heat and mix in the Irish cream.
Turn the cake out onto a platter. Using a toothpick, prick the cake's top and sides. Brush the sides and spoon glaze over the top. Let cake absorb glaze, then continue until all of the glaze has been utilized.