1 (18 1/4 oz.) pkg. yellow cake mix
1 (3.4 oz.) pkg. instant pistachio pudding mix
1 c. (8 oz.) sour cream
4 eggs
1/4 c. vegetable oil
1/4 c. water
3/4 c. finely chopped pecans
3 tbsp. brown sugar
2 1/2 tsp. ground cinnamon

In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water. Beat until blended. Pour into five greased 5 3/4 x 3 x 2-inch loaf pans. Combine the pecans, brown sugar and cinnamon. Sprinkle over batter.

Bake at 350°F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 5 loaves.