OK. Asked and answered, complete with a picture. (How is that for service, hmmm?)
1 box yellow cake mix (or white, if you are out of yellow. Like I was)
3.4 oz Jello vanilla pudding (the little box)
4 eggs
3/4 C. sour cream (any brand, but not the fat free stuff. ewwww)
1/2 C. veggie oil
2/3 C. water
1 C. packed brown sugar
1 C. chopped pecans
2 T. powdered sugar in shaker
Cinnamon and sugar in shaker (like for cinnamon toast)
Mix first 6 ingredients really well, about 3 minutes. Add brown sugar until blended then toss in the nuts (if you don't like nuts you can skip this step, but it really is better with them). Spray bundt cake pan with cooking spray (WAY easier than doing the butter/crisco/flour thing) then sprinkle a bunch of cinnamon and sugar in the bottom and on the sides of the pan. You can skip this step too, but it is stinking good with cinnamon and sugar. Bake at 350 for one hour or so, til the toothpick thing comes out clear. Cool in pan, then on a wire rack then when completely cool sprinkle it with powdered sugar. Very tasty and even better on the 2nd day (if it lasts that long).