Boozy Irish Whiskey Cake

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

Combine cake mix, pudding mix, 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. Let cool for 5 minutes.

While the loaves are cooling, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in all remaining whiskey.

Remove cakes from the pans and invert onto 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.