Ingredients
1 box yellow cake mix
1 small box instant pistachio pudding
4 eggs
1 cup oil
1 cup sour cream
Topping:
1 cup chopped walnuts
8 tsp sugar
1 tsp cinnamon
Preparation
Mix topping in small bowl, cake ingredients in large bowl. Beat 4 minutes on high, pour half into well greased/ floured bundt pan. Sprinkle on half topping. Pour in rest of batter, top with remaining topping. Bake at 325 for 20 minutes, turn down to 300 for five addt’l minutes.
