1-Getting started with this Baileys Cake: Begin by preheating your oven to 325°F and preparing your 10-inch Bundt pan by greasing and flouring it, then sprinkle in the 1 cup of chopped pecans for that extra crunch. This setup ensures the cake releases smoothly and has a nice base layer of nuts.

2-Next: in a large bowl, combine 1 package of yellow cake mix, 1 package (3.4 oz) of instant vanilla pudding mix, 4 large eggs, 1/4 cup water, 1/2 cup vegetable oil, and 3/4 cup Irish Cream liqueur to form the batter. Mix everything until smooth, then pour it into the prepared pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean, and let it cool in the pan for a bit.

3-Once baked, prepare the glaze by boiling 1/2 cup butter, 1/4 cup water, and 1 cup granulated sugar for 5 minutes in a saucepan. Stir in 1/4 cup Irish Cream liqueur until well blended. After the cake cools slightly, poke holes all over it to let the warm glaze soak in deeply. Spoon and brush the glaze over the cake multiple times for that extra moistness and flavor, repeating until it’s fully absorbed.