Baileys Bundt Cake
1 ½ Cups Chopped Pecans
1 (16.5-Ounce) Package Yellow Cake Mix
1 (4-Serving) Package Instant French Vanilla Pudding Mix
½ Cup Sour Cream
1/2 cup Water, Divided
1/2 cup Vegetable Oil
1 Cup Irish Cream Liqueur, Divided
1 Stick (1/2 Cup) Butter
1 Cup Sugar
Preheat oven to 325 degrees F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans with a teaspoon of flour in a resealable bag.
In a large bowl with an electric mixer on high, beat cake and pudding mixes, eggs, Sour Cream, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur for 2 minutes. Fold in the floured nuts. Pour batter over nuts in pan.
Bake 55 to 60 minutes or until a toothpick comes out clean. Let cool 5 minutes in pan.
To make the glaze, in a medium saucepan over medium heat, combine butter, sugar, and remaining 1/4 cup water. Cook 5 minutes, stirring occasionally; remove from heat and stir in remaining 1/4 cup liqueur.
With a fork, prick holes in top of cake and pour half the glaze slowly over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely then cover lightly until ready to serve.