Super Moist Pistachio Bundt Cake

I know it's silly, but I do have a weakness for bundt cakes.  I don't know if it's the shape or because it's easier than the regular cake, but I love it. :)  This cake is VERY moist, which I love.  It's very easy too.  Enjoy!
-1 (15.25 oz) box super moist/moist supreme yellow cake mix
-2 (3.4 oz each) packages instant pistachio pudding
-1 1/2 cups water
-4 eggs
-1/4 cup vegetable oil
-1/2 cup chopped roasted, salted and shelled pistachios
-powdered sugar, for topping
Preheat the oven to 350 F.  Coat a bundt cake pan with the baking spray (the one with butter and flour in it).  Set aside.
In your mixer's bowl, combine the cake mix, pudding, water, eggs and oil.  Beat on low for 30 seconds, then on medium for 2 minutes.  Stir in the pistachios.  Pour batter into prepared pan.  Bake in preheated oven for 45-50 minutes or until toothpick comes out clean.  
Cool in the pan for 10 minutes.  Transfer to wire rack and cool completely.  Dust with some powdered sugar.  Enjoy!