Place rack in the center of the oven and preheat to 350. Lightly mist a 12 cup Bundt pan with Pam, then dust with flour. Shake out the excess flour.
Place the cake mix, pudding mix, Kahlua, Water, oil, and eggs in a large mixing bowl. Blend on low speed for 1 minute. Scrape down sides of bowl with a rubber spatula. Increase speed to medium and beat for 2-3 minutes more, scraping down the sides as needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
Bake until the cake springs back when lightly pressed with your finger and when a toothpick inserted in the center comes out clean, about 45-47 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge and invert on cake plate.
Place confectioners sugar and Kahlua in a small bowl and stir until well combined. Spoon glaze over warm cake, allowing it to drizzle down the sides and into the center. Allow to cool completely before slicing.