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1
Preheat oven to 325F (160C) (165 degrees C).
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2
Coat a 10 inch Bundt pan with cooking spray or grease with butter, then flour the pan and set aside.
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3
Evenly place chopped pecans on the bottom of pan.
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4
Mix together cake mix and pudding mix in a large mixing bowl with an electric mixer until well mixed.
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5
Beat in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur for about 5 minutes at high speed, until fluffy, smooth and incorporated.
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6
Transfer batter evenly over nuts in the prepared pan.
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7
Bake for about 1 hour, or until a wooden stick inserted into the center comes out clean.
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8
Transfer on a wire rack, and let cool for 15 minutes in the pan, then invert onto the cake serving dish.
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9
For making the glaze:
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10
Mix together butter, 1/4 cup water and 1 cup sugar in a small saucepan.
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11
Bring to a boil and keep boiling for 5 minutes, stirring frequently.
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12
Remove from heat and mix in 1/4 cup Irish cream.
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13
For assembling the cake:
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14
Prick top and sides of cake all lover.
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15
Pour or spoon glaze over top of the cake and brush onto sides of cake.
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16
Let cake absorb glaze, repeat until all glaze is finished up.
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17
Serve or keep chilled in the refrigerator until ready to use.
