Mix all of the cake ingredients in a large bowl with a hand mixer until well combined.
Grease and flour a 10”bundt cake pan.
Pour the batter into the prepared pan.
Bake for 45-50 minutes or until a toothpick comes out clean.
For the glaze, melt the butter and sugar together in a small saucepan over medium heat until the sugar crystals dissolve. This should only take 3-4 minutes. Stir often. Mix in the Kahlua.
Use a toothpick to poke holes into the top of the cake while it is still hot and in the pan.
Slowly drizzle the glaze over the cake and allow it to soak in.
Allow the cake to cool for 5-10 minutes in the pan.
Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
Turn the cake out onto a cake plate to serve.
Store any remaining cake in an airtight container at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**