1-Preheat your oven: to 325°F (163°C) to ensure even baking. Grease and flour a 10-inch Bundt pan, then spread the 1 cup chopped pecans on the bottom for a nutty base.

2-Prepare the batter: In a large bowl, combine the boxed yellow cake mix, instant vanilla pudding mix, 4 large eggs, 1/4 cup water, 1/2 cup vegetable oil, and 3/4 cup Irish cream liqueur using a mixer until smooth.

3-Bake the cake: Pour the batter over the pecans in the pan and bake 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 carefully turning it out onto a wire rack to cool completely this step helps it hold its shape.

4-Prepare the glaze: melt 1/2 cup butter in a saucepan with 1/4 cup water and 1 cup granulated sugar, bringing it to a boil and stirring for 5 minutes. Remove from heat, mix in 1/4 cup Irish cream liqueur, then prick the cake with a skewer for better absorption. Spoon and brush the glaze over the cake, repeating until most is used, and save some for drizzling over slices. This method keeps the cake extra moist and flavorful, perfect for serving at your next gathering.