Ingredients:
1 (18 ounce) boxes yellow cake mix
1 (4 ounce) boxes instant pistachio pudding mix
1/2 cup oil
1 cup sour cream
4 eggs
1/2 cup sugar
1 cup chopped walnuts or 1 cup pecans
2 -3 teaspoons ground cinnamon
Directions:
Mix together sugar, nuts and cinnamon for topping and put aside.
In a large mixing bowl mix together dry cake mix and dry pudding.
Add oil and sour cream.
Beat in eggs, one at a time.
Mixture will be thick and green.
Generously grease a bundt pan.
Sprinkle 1/2 of the topping into the bottom of the bundt pan.
Put half of the cake batter carefully over the topping.
It is very, very thick so you will not be able to pour it.
Take a well greased spoon and put dollops evenly around the pan.
Then using the greased spoon, spread the batter evenly over the topping at the bottom of the bundt pan.
Sprinkle the rest of the topping mixture over the batter in the bundt pan.
Again, take the rest of the batter and using the greased spoon, put the dollops over the topping.
Using the greased spoon, smooth the batter evenly around the pan.
Bake that cake for 40-45 minutes at 350 degrees.
(use a cake tester or toothpick to check if done.).
Cool the cake.
Then invert the cake onto a nice serving platter.
Warning- One taste and you’ll be hooked!
Servings: Serve
Time preparation: 30 min.
Time total: 70 min.