In a large mixing bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat at medium speed for 2 minutes. Pour half of the cake batter into a greased and floured bundt pan. Next, pour half of the butterscotch-caramel topping over the batter. Sprinkle with ½ cup of pecans. Spread remaining cake batter on top and then finish by spreading remaining topping and sprinkling with another ½ cup of pecans. Bake for 55 minutes or until knife inserted comes out clean. Cool slightly and then turn out onto a cake platter.