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Pistachio Coffee Cake

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

Mix together first five ingredients in large bowl and beat well. Mix together last three ingredients in a small bowl. In an ungreased bundt cake pan pour 1/3 batter, then 1/3 nut mixture. Repeat ending with nut mixture on top of batter. Bake for 1 hour at 350ºF. but check with toothpick at 50 minutes. Cool completely before removing from pan. Option: Can add 3 or 4 drops of green food coloring to batter to make a prettier shade of green.

Pistachio Coffee Cake 2

1 box of white cake mix
4 eggs
1 cup of water
2/3 cup of oil
2 packages of instant pistachio pudding
Confectioners' sugar
2 teaspoons of cocoa
1 teaspoon of cinnamon
1/3 cup of sugar
1/2 cup of nuts

Mix white cake, eggs, water, oil, and pudding together. Beat for 10 minutes. Mix cocoa, cinnamon, and sugar together. Drop cocoa mixture on cake mixture and mix to marbleize into white cake mixture. Take a fork to poke cocoa mixture into white mixture in several spots. Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55 minutes. Make a thin icing from the confectioners' sugar to drizzle over the cake while it is still warm.

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