Grease and flour 18 mini Bundt pans, or 1 large 10-inch Bundt pan.
Sprinkle chopped nuts, if using, evenly over bottom of the prepared pans.
Mix together cake mix and pudding mix in a large bowl. Mix in eggs, water, melted canna-coconut oil and Irish cream liqueur and beat just until smooth, about 2 minutes. Divide batter between the prepared pans, pouring over the nuts, if using.
Bake for about 30 minutes, or until a cake tester inserted into the cake comes out clean. Cool for 10 minutes in the pan, before removing to a cooling rack.
Prepare glaze by combining butter, 1/4 cup water and 3/4 cup sugar in a small saucepan. Bring to a boil, lower heat, and simmer for 5 minutes, stirring constantly. Remove from heat and stir in 1/3 cup Irish cream.
Use a wooden skewer to prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze and repeat until all the glaze is used up. Serve.