Lemon-Whiskey Bundt Cake

• 1 18.5-ounce package yellow cake mix
• 1 3.4-ounce package instant lemon pudding mix
• 4 large eggsegg
• 1 cup milk (do not use low-fat or nonfat)milk
• 3/4 cup whiskey
• 1/2 cup vegetable oilvegetable-oil
• 1 tablespoon grated lemon peellemon
• 1 cup chopped pecanspecan
• 2 teaspoons all purpose flourflour
• 1/2 cup sugarsugar
• 1/4 cup (1/2 stick) unsalted butterbutter

1. 01Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
2. 02Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
3. 03Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
4. 04Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)

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