Pistachio Pound Cake
1 yellow cake mix
1 package pistachio instant pudding
8 oz plus 3 tbsp sour cream
4 eggs
1/2 cup vegetable oil
topping: (double it for a bundt pan)
1/2 cup brown sugar (do not pack)
1/2 cup chopped pecans
1 tsp cinnamon
Combine cake mix and pudding. Mix in sour cream and eggs, then add oil and cream well. Grease and flour tube pan. Pour little less than half the batter in the pan and sprinkle with 1/2 the topping. Add remaining batter and top with the rest of the topping. Bake at 350 45-50 min.