Irish Cream Bundt Cake

I recently got a bundt pan from my MIL and J wanted some kind of bundt cake. I found what sounded like a great recipe on Allrecipes.com for Irish Cream Bundt cake. J wanted one that used pudding so this one fit the bill so I thought. I made the cake and icing and all turned out well until I served it to J and his parents. He was disappointed when there was no 'tunnel' of filling. Evidently when he wanted one that had pudding he did not mean a recipe that included pudding in the mix but one that had a 'special tunnel'. Lesson Learned on his part, be more specific next time.



Irish Cream Bundt Cake

INGREDIENTS:

1 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/4 cup water

1/2 cup vegetable oil 3/4 cup Irish cream liqueur 1/2 cup butter 1/4 cup water 1 cup white sugar 1/4 cup Irish cream liqueur

DIRECTIONS:

1.	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.
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 the preheated oven for 60 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.