Pistachio Coffee Cake

Ingredients

• 1 (18.25 ounce) box Duncan Hines butter recipe golden cake mix
• 1 box instant pistachio pudding
• 4 eggs
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1 cup pecans, chopped
• 6 tablespoons granulated sugar
• 2 tablespoons cinnamon

Instructions

1. Mix together first five ingredients in large bowl and beat well.
2. Mix together last three ingredients in a small bowl.
3. Into an ungreased Bundt cake pan pour 1/3 batter, then 1/3 nut mixture.
4. Repeat ending with nut mixture on top of batter.
5. Bake for 1 hour at 350 degrees F, checking with a wooden pick at 50 minutes.
6. Cool completely before removing from pan.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Option: You can add 3 or 4 drops of green food coloring to batter to make a prettier shade of green.