Butterscotch Bundt Cake

- 1 package yellow cake mix (18 oz.)
- 1 package butterscotch instant pudding
- 1 cup water
- 3 eggs
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- powdered sugar

1. Preheat oven to 350 degrees. Spray 10-inch fluted tube pan with nonstick cooking spray. Combine all ingredients except pecans & powdered sugar in large bowl. Beat with electric mixer at medium speed 2 minutes until well blended. Stir in pecans.
2. Pour into prepared ban. Bake 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 & cook completely. Sprinkle with powdered sugar.