baileys irsh cream bundt cake !

my oh my i cant begin to tell you how perfectly delicious these little cakes are. its one of those things you can eat for breakfast, brunch, lunch or after a fancy dinner. this cake is extremely moist with all the right flavor in all the right places! but what really sets this cake apart is the glaze that gets soaked in afterwards . i promise you, if you want to impress the in-laws or anyone important this one is the way to go! this recipe is originally set to make one regular bundt cake but i love making miniatures . i love the way they look sitting on my counter in my cake dish and to me its more special when everyone gets their own at a dinner party with a scoop of ice cream and some caramel sauce drizzled on top. i swear its heaven on a plate! 

this cake is best served warm :)
this cake can make 12 mini's or 1 regular sized bundt
**also if baking minis you should half the baking time to 30 min 

CAKE:
1 cup chopped pecans
1 package yellow cake mix
3.4oz. package instant vanilla pudding mix
4 large eggs
1/4 cup water
1/2 cup vegetable or canola oil
3/4 cup Irish Cream liqueur

GLAZE:
1/2 cup (1 stick) butter
1/4 cup water
1 cup granulated white sugar
1/4 cup Irish Cream liqueur

DIRECTIONS:

1. Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

2. In a large bowl, combine cake and pudding mixes. Add eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

3. Bake 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.

4. Prepare glaze while cake is cooling in pan. Combine butter, water and sugar in small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish Cream.

5. Invert cake onto serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze; repeat until all glaze is used.