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.