1 c. pecans, finely chopped
3/4 c. sugar
2 tbsp. cinnamon
1 lb. 2 oz. pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant pistachio pudding mix
4 eggs
1 c. sour cream
3/4 c. water or orange juice
1/4 c. vegetable oil
1 tsp. vanilla

Mix nuts, sugar and cinnamon in small bowl. Sprinkle 1/3 of mixture into generously greased 10-cup ceramic or plastic Bundt pan. Cover sides and bottom of dish.

Blend together cake mix, pudding, eggs, sour cream, juice, oil, and vanilla in a large mixing bowl. Alternate layers of batter with remaining nut mixture in dish. Swirl batter with fork.

Bake in microwave on BAKE level for 18-20 minutes or until toothpick inserted comes out clean. Turn dish 2 or 3 times during cooking. Let stand 10-15 minutes and invert on serving platter.