1-Preheat Oven: preheat the oven to 325°F (163°C) and grease and flour a 10-inch Bundt pan, then sprinkle the chopped pecans evenly over the bottom for a nutty base.

2-Mix Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, water, vegetable oil, and Irish cream liqueur; use a mixer to blend until smooth and creamy.

3-Bake: Pour the batter over the pecans in the pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean, creating those rich creamy layers everyone loves in this Baileys Irish cream cake recipe.

4-Cool Cake: After baking, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely this helps maintain its moist texture.

5-Prepare Glaze: For the glaze, combine butter, water, and sugar in a small saucepan; bring to a boil while stirring constantly, then boil for 5 minutes. Remove from heat, stir in the Irish cream liqueur, poke holes in the cooled cake with a skewer, and spoon the glaze over the top and sides, letting it soak in for maximum flavor. Repeat the glazing process until most is absorbed, saving a bit for serving slices individually.