package (18-1/4 ounces) yellow cake mix without pudding in the mix
1
package (4-serving size) butterscotch instant pudding and pie filling mix
1
cup water
3
eggs
2
teaspoons ground cinnamon
1/2
cup chopped pecans
Powdered sugar (optional)
1. Preheat oven to 325°F. Spray 12-cup bundt pan with nonstick cooking spray.
2. Beat cake mix, pudding mix, water, eggs and cinnamon in large bowl 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 when lightly touched. Cool in pan on wire rack 10 minutes. Invert cake onto serving plate; cool completely. Sprinkle with powdered sugar.
Pistachio Walnut Bundt Cake
Substitute white cake mix for yellow cake mix, pistachio pudding mix for butterscotch pudding and walnuts for pecans.
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