Boozy Irish Whiskey Cake

Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.

Combine cake mix pudding mixes and 1/2 cup walnuts in a large bowl.

Whisk 1/2 cup Irish whiskey milk and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 20 minutes.

Meanwhile melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts 1 tablespoon whiskey and water. Cook over medium heat whisking constantly until smooth 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.

Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.