1 box butter pecan cake mix
1 small pkg. Instant butterscotch pudding mix
1/2 c. water
1/2 c. canola oil
4 eggs
1 c. low-fat sour cream
12 oz. pkg. butterscotch chips
whipped topping, for each piece
In a large mixing bowl, combine all ingredients, except for butterscotch chips. Beat with an electric mixer on medium speed until blended. Fold in butterscotch chips.
Pour into a greased and floured Bundt pan.
Bake at 350 degrees for 50-60 minutes until toothpick inserted comes out clean. Let cake cool in pan on cooling rack until completely cool.
Carefully remove cake from pan and place on a cake plate. Sprinkle with powdered sugar.
Serve each piece with a dollop of whipped topping.