Irish Cream Cake

IRISH CREAM CAKE

1 cup chopped pecans
1 pkg. (18.5 oz.) yellow cake mix
1 pkg. (4-serving-size) instant vanilla pudding
4 eggs
1/2 cup water, divided
1/2 cup vegetable oil
1 cup Irish cream liqueur, divided
1/2 cup (1 stick) butter
1 cup sugar

Preheat the oven to 325 degrees. Coat a Bundt pan with nonstick cooking spray. Sprinkle the chopped pecans evenly over the bottom of the pan. In a large bowl, combine the cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. Beat with an electric mixer on high for 5 minutes. Pour the batter over the nuts in the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan. In a medium saucepan, combine the butter, sugar, and remaining 1/4 cup water over medium heat. Cook for 5 minutes, stirring occasionally; remove mixture from the heat and stir in the remaining 1/4 cup liqueur. With a fork, prick holes in the top of the cake and pour the glaze over the cake. After the glaze soaks into the cake, invert the cake onto a serving platter and pour any remaining glaze from the pan over the cake. Let cool completely then cover lightly until ready to serve.