This is one of those classics that came from the 1950's.
I think every mother I ever knew made this cake.
My mother, Miss Annie Dean, Miss Bobbie (my mother-in-law)
among many others.
I also remember this being featured in the
food section of The Clarion Ledger newspaper so often.
Those were the days when the Sunday paper
was huge and took all morning to read
the society pages and the comics....such good times, they were.
Sometimes, there are certain foods or smells that
take you back to younger days.....
I love making this for the holidays especially.
PISTACHIO NUT CAKE
1 box Duncan Hines Butter cake mix
1 small box Pistachio instant pudding
8 ounces sour cream
4 eggs
1 stick butter, room temperature
For the topping
2/3 cups chopped pecans
3 tablespoons sugar
11/2 teaspoons cinnamon
Beat all cake ingredients together for 4 minutes with mixer.
Meanwhile, combine topping ingredients in bowl.
Pour half batter into tube or bundt cake pan.
Do not use any other type of pan.
Sprinkle half topping mixture over batter.
Pour remaining batter into pan.
Sprinkle remaining topping mixture over batter.
Bake at 350 degrees for one hour.
Let cool before removing from pan.
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