Steps

• Step 1

  Grease and flour a 10” (25 cm) Bundt pan. Sprinkle pecans along the bottom.

  Ingredients

  • 1 Cup 

• Step 2

  In a large bowl, with a mixer, combine yellow cake mix, pudding mix, eggs, water, oil, and Irish Cream liquor. Pour batter over nuts in the pan.

  Ingredients

  • 1  box yellow cake mix

  • 1  Vanilla Pudding Mix, Instant Package (3.4oz)

  • 4 Large eggs

  • 1/4 Cup water

  • 1/2 Cup vegetable oil

  • 3/4 Cup Irish Cream Liquor

• Step 3

  When ready to cook, set the Traeger to 325℉ (160 C) and preheat, lid closed for 15 minutes.

• Step 4

  Place Bundt pan on the Traeger and bake for 1 hour, or until a toothpick comes out clean. Remove from heat, cool for 10 minutes.

  01:00

  325 ˚F / 163 ˚C

• Step 5

  While the cake is cooling, combine the butter, water and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add Irish cream liquor.

  Ingredients

  • 1/2 Cup butter

  • 1/4 Cup water

  • 1 Cup sugar

  • 1/4 Cup Irish Cream Liquor

• Step 6

  Use a bamboo skewer to poke holes in the cooled cake. Spoon glaze over the cake. Allow cake to absorb the glaze. Enjoy!