Categories: Desserts, Holiday, St. Patricks Day
Ingredients
- 1 Cup Chopped pecans
- 1 Pkg Yellow Cake Mix
- 1 Pkg Instant Vanilla Pudding (4 oz)
- 4 Eggs
- 1/2 Cup Water, divided
- 1 Cup Irish Cream Liquor, divided
- 1/2 Cup Butter, stick
- 1 Cup Sugar
- 1/2 Cup Cooking Oil
Directions
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Preheat over to 325 degree. Coat Bundt pan with cooking spray; sprinkle with chopped pecans on bottom.
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In large mixing bowl, combine cake mix, pudding mix, eggs, ¼ c water, oil and ¾c of Irish Cream Liquor. Beat with mixer for 5 minutes. Pour batter into prepared pan.
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Bake for about 1 hour.
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In a medium sauce pan, combine the butter, sugar and remaining water over medium heat. Cook for 5 minutes, stirring occasionally; remove from heat and stir in remaining Irish Cream Liquor.
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Remove cake from oven when done. With a fork, prick holes in the bottom of the cake. Pour the glaze over the cake very slowly so the cake absorbs some of the glaze.
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After the glaze soaks into the cake, invert cake onto a plate, pour any remaining glaze over the top of cake. Allow to cool completely and cover lightly.
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Tip: Use a meat fork to poke holes in the cake. I think that about ¼ cup of all purpose flour is sufficient for this altitude.