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Dreamy Caramel Pecan Cake

1 (18.25-ounce) package caramel cake mix

1 (3.5-ounce) package instant butterscotch pudding

4 large eggs

1 cup water

1/2 cup vegetable oil

1 (17-ounce) jar butterscotch-caramel topping

1 cup pecans, chopped

1. Preheat over to 350°F.
2. In a large mixing bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat at medium speed for 2 minutes.
3. Pour half of the cake batter into a greased and floured Bundt pan.
4. Next, pour half of the butterscotch-caramel topping over the batter.
5. Sprinkle with 1/2 cup of pecans.
6. Spread remaining cake batter on top and then finish by spreading remaining topping and sprinkling with another 1/2 cup of pecans.
7. Bake for 55 minutes or until knife inserted comes out clean. Cool slightly and then turn out onto a cake platter.

Makes 12 servings.

Recipe provided courtesy of Iowa Egg Council.