1-Getting started with this Baileys Cake: is simple and fun, beginning with preheating your oven to ensure even baking. First, grease and flour a 10 to 15-cup Bundt pan, then sprinkle the chopped pecans evenly on the bottom for a nutty base. In a large bowl, blend the yellow cake mix, instant vanilla pudding mix, eggs, water, oil, and Irish cream liqueur with a mixer until the batter is smooth and creamy.

2-Next: pour the batter over the pecans in the Bundt pan and bake it at 325°F (163°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. For the glaze, combine butter, water, and sugar in a saucepan, bring it to a boil while stirring constantly for 5 minutes, then remove from heat and stir in the Irish cream liqueur.

3-Once the cake is cooled: poke holes throughout its top and sides to help the glaze absorb fully. Spoon and brush the glaze over the cake repeatedly until it’s mostly soaked in, reserving some for drizzling over slices when serving. This method keeps the cake tender and flavorful, making it ideal for any gathering.