1 pkg. yellow cake mix with pudding, if possible
1 pkg. instant vanilla pudding
4 eggs
1/4 c. Hiram Walker vodka
1/2 c. corn oil
1/2 c. sugar
1/4 c. praline liqueur
3/4 c. orange and pineapple juice
2 oz. crushed pecans
1 c. powdered sugar
2 tbsp. orange and pineapple juice
1 tbsp. praline liqueur

Mix all except last 3 ingredients. Beat 4 minutes with electric mixer. Pour into a greased and floured bundt pan. Bake at 350 degrees for 40-50 minutes. Let cake cool for 10 minutes.

Combine 1 cup powdered sugar, 2 tablespoons orange and pineapple juice and 1 tablespoon praline liqueur. Brush orange glaze over top of cake.