1 box super moist yellow cake mix
1 pkg. instant French vanilla pudding mix
1 pkg. instant butterscotch pudding mix
1 c. water
1 c. oil
4 eggs
1 c. chopped pecans
1 c. brown sugar

Mix all ingredients except the pecans and brown sugar. Grease and flour a bundt pan. Pour half of the cake batter into the bundt pan. Combine the pecans and brown sugar and sprinkle half of this mixture on the cake batter in the pan. Pour the remaining cake batter into the pan. Sprinkle with the remainder of the nut mixture. Knife through the cake to distribute the nut mixture.

Bake at 350°F for 45-50 minutes. Let cool. Remove cake from pan and sprinkle with powdered sugar.