Butterscotch Bundt Cake
1 pkg. (18 1/4 oz) yellow cake mix
1 pkg. (4 serving size) butterscotch flavored instant pudding
1 cup water
3 eggs
2 tsp. ground cinnamon
1/2 c. chopped pecans
powdered sugar (optional)
Preheat oven to 325. Spray 10 inch bundt pan with nonstick cooking
spray. Combine all ingredients except pecans and powdered sugar in
large bowl. Beat with electric mixer at medium-high speed 2 minutes or
until blended. Stir in pecans. Pour into prepared pan. Bake 40 to 50
minutes or until cake springs back with lightly touched. Cool on wire
rack 10 minutes. Invert cake onto serving plate. Cool completely.
Sprinkle with powdered sugar if desired.