Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 mins at high speed. Pour batter over nuts in pan.
Bake in a preheated oven for 60 mins, or until a toothpick inserted into the cake comes out clean. Cool for 10 mins in the pan, then invert onto a serving dish. Prick top and sides of cake. Spoon glaze over the top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used up.
TO MAKE THE GLAZE- In a saucepan, combine butter, 1/4 cup water, and 1 cup sugar. Bring to a boil and continue boiling for 5 mins, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
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