Preheat oven to 350 degrees F.
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.