Butterscotch Bundt Cake

1 pkg (about 18 ounces) yellow cake mix without pudding in the mix
1 pkg (4 serving size) butterscotch instant pudding and pie filling mix
1 cup water
3 eggs
2 tsp ground cinnamon
1/2 cup chopped pecans
Powdered sugar - optional

Preheat oven to 350. Grease a 10 inch fluted tube pan. Combine all ingredients except the pecans and powdered sugar in a large bowl. Beat with electric mixer at medium speed for 2 minutes until well blended. Stir in the pecans. Pour into prepared pan. Bake for 40 to 50 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack and cool completely. Sprinkle with the powdered sugar. Yield: about 12 servings.

Submitted by Tona in Bama

http://www.nancyskitchen