Preheat the oven to 325 degrees.

Grease and flour a 10-cup Bundt pan or use a Baker’s spray.

In the bowl of an electric mixer, combine the cake mix, oil, eggs, Galliano, vodka, pudding mix, and orange juice.  Beat on medium speed for 2 minutes.

Pour the cake batter into the prepared pan.  Use a spatula to smooth the top of the batter.

Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.  Don’t over bake or the cake will be dry.

Use a small, thin spatula to gently loosen the cake edges from the pan.  Invert the cake onto a cake platter.

Use a toothpick to poke holes on the top of the cake.

Combine the ⅛ cup Galliano and ⅛ cup vodka in a small bowl.

While the cake is still hot, use a pastry brush to slather the top of the cake with the soaking liquid, allowing the cake to absorb what you brushed on before brushing more liquid on.  Continue until all of the liquid has been brushed onto the cake.

Allow the cake to cool completely.

Make the glaze.

In a medium bowl, stir the powdered sugar, Galliano, vodka, vanilla, and orange extract together until smooth.  The consistency should be thicker than syrup, but still pourable.  If it is too thick, add water, a teaspoon at a time.  If it is too thin, add more powdered sugar, a teaspoon at a time.

Drizzle the glaze over the cake, allowing it to run down the sides.

Allow the glaze to harden before slicing the cake.