Irish Cream Bundt Cake

My husband loves St. Patrick's Day and all that comes with it.  Corned beef and cabbage, Irish soda bread, Shepherd's Pie, you name it, he loves it!  A few years ago we started having a few friends over for an Irish feast and I needed a dessert.  I came across a recipe for an Irish Cream Bundt cake and everyone fell in love with it.  They all request the "Butt Cake" that I make on St. Patrick's day year round.  (Boys have no clue what a Bundt cake is, so Butt cake it is...)

Irish Cream Bundt Cake

Ingredients:

1 cup chopped pecans (optional, but highly recommended!)

1 (18.25 oz) package yellow cake mix

1 (.4 oz) 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 (softened)

1/4 cup water

1 cup white sugar

1/4 cup Irish Cream liqueur

Directions:

1. Preheat oven to 325 degrees F.  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 and 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.

the finished product (before the glaze)

What is your favorite Irish Dessert?