Pistachio Nut Bundt Cake

Ingredients

• 1 package yellow cake mix , 15.25 ounce
• 2 packages instant pistachio pudding mix , 3.4 ounce
• 1 cup sour cream
• 0.5 cups vegetable oil
• 4 eggs
• 0.5 cups packed brown sugar
• 0.5 cups chopped walnuts
• 1 teaspoon ground cinnamon
• 0.25 cups confectioners' sugar for dusting

Instructions

1. 1

   Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

2. 2

   In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well.

3. 3

   Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan.

4. 4

   Cover with the remaining batter.

5. 5

   Bake for 1 hour in the preheated oven, until cake springs back when lightly touched.

6. 6

   Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.