Pistachio Crunch Cake - cooking recipe

Ingredients

1 box butter cake mix
1 box pistachio instant pudding mix
4 eggs
1/2 c. salad oil
1 c. sour cream
2 tsp. cinnamon
2/3 c. firmly packed brown sugar
3/4 c. chopped pecans

Preparation

Combine cake mix, pudding, eggs, oil and sour cream in large mixing bowl.
Beat 2 minutes at medium speed.
In another bowl, combine brown sugar, cinnamon and pecan pieces.
Mix good with hand.
Sprinkle half of this in greased Bundt pan.
Spoon batter over this.
Sprinkle the remaining half of sugar mixture over batter.
Place in cold oven.
Bake at 325\u00b0 for 50 to 60 minutes.