Bailout Cake

Bailout Cake (by blueINdallas)
 
1 c. pecans
1 pkg. yellow cake mix
1 (3 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Irish cream liquer
 
Preheat oven to 325 degrees. Grease and flour an angelfood or bundt pan. Sprinkle pecans on bottom of pan. Combine the rest of the ingredients. Pour over pecans. Bake 50 minutes to 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides.
GLAZE:
1 stick butter
1/4 c. water
1 c. sugar
1/2 c. Irish cream liquer
Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Irish cream liquer. 
(Note: If using cake mix that includes pudding, omit pudding from recipe, use only 3 eggs and decrease oil to 1/3 cup.
 
This is a very rich cake and one piece should be more than enough.  But go ahead, keep asking for more, and more, and more…