Jewish Coffee Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 box instant pistachio pudding
4 eggs
1/2 c. cooking oil
1 c. water
1/2 c. sugar
2 Tbsp. cinnamon
1/2 c. chopped nuts (optional)

Preparation

Grease and flour Bundt cake pan.
Mix first 5 ingredients well on beater for 5 minutes.
Pour half the batter in the prepared pan.
Prepare topping of sugar, cinnamon and nuts.
Pour half the topping on batter in pan.
Swirl with a fork.
Pour in the rest of the batter.
Sprinkle on the rest of the topping.
Swirl with a fork.
Bake at 325\u00b0 for 65 minutes.
Let stand for 10 minutes before removing from pan.