Bailey's Irish Cream Bundt Cake

One 10-inch bundt cake
1 (18.25-ounce) package yellow or chocolate cake mix
1 (3.4-ounce) package instant vanilla or
chocolate pudding and pie-filling mix
4 eggs
1/2 cup cooking oil
3/4 cup Bailey's Irish Cream liqueur
Sifted confectioners' sugar or
Bailey's Irish Cream Glaze for garnish

In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 to 55 minutes, or until a cake tester inserted into the center of the cakes comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling. Turn bundt cake upside down and tube cake, right-side-up or upside down as desired; sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey's Irish Cream Glaze

Enough for 1 (10-inch bundt cake)
About 1/2 (16-ounce) package confectioners' sugar, sifted
1 Tablespoon butter or margarine, at room temp.
3 to 4 Tablespoons Bailey's Irish Cream liqueur, or as desired.

In a deep small bowl, beat confectioners' sugar together; gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.