Preheat your oven to 350°F (175°C). Grease and flour a bundt pan. In a mixing bowl, combine the cake mix, instant pudding mix, milk, oil, egg, vanilla extract, and whiskey. Mix until everything is well combined, ensuring there are no lumps remaining.

In a small bowl, coat the chopped walnuts with 2 tablespoons of all-purpose flour. Gently fold the walnuts into the batter. This helps prevent them from sinking to the bottom of the cake during baking.

Pour the batter into the prepared bundt pan. Bake in your preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye as baking times may vary.

While the cake is baking, melt the unsalted butter in a saucepan over low heat. Stir in the granulated sugar and whiskey until well combined. Add orange zest. Let it simmer for 5 minutes, stirring frequently.

Once the cake is done baking, remove it from the oven and let it cool for 10-15 minutes. Afterward, flip it onto a cooling rack. While still warm, pour the glaze generously over the top, allowing it to drip down the sides.

Allow the glaze to set. Slice the cake and serve. Enjoy the wonderful contrast of flavors and textures, and watch as everyone comes back for seconds!