Irish Cream Bundt Cake

I've made this bundt cake before and it's yummy - so I think I'll make it again for this years St. Patrick's Day dinner we are having on Saturday. Note I leave out the pecans because of Dave's allergies but otherwise just follow the directions:

Ingredients:

• 1 cup chopped pecans
• 1 package yellow cake mix
• 1 small package instant vanilla pudding mix (omit if your cake mix already has pudding in it)
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish cream liqueur (like Bailey's)

• 1/2 cup butter
• 1/4 cup water
•  1 cup white sugar
• 1/4 cup Irish cream liqueur

Directions:

1. Preheat oven to 325'. Grease and flour a 10' bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. 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 minutes at high speed. Pour batter over nuts in pan.
3. Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used up.
4. 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 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream liqueur. 

Note: I prefer to invert the cooled cake onto a different plate or rimmed pan while glazing - the glazing will run off and pool on the plate and you can scoop it up with a spoon or brush and keep glazing with the run-off until it's all absorbed. Then CAREFULLY transfer the cake to your serving plate. That way the serving dish doesn't have glaze all over it...You need a couple wide spatulas to transfer it - it breaks easily. Sorry I don't have a picture, it looks like a bundt cake tho so depending on if your pan is decorative or not will determine what it looks like!