1 pkg. Duncan Hines Yellow cake mix
1 pkg. pistachio instant pudding mix
1 c. club soda
1/2 c. oil
4 eggs
1 c. chopped walnuts

Cream sugars and butter. Add salt, eggs, vanilla and beat. Add sour cream and dry ingredients which have been sifted together. Beat well with electric mixer until very smooth. Mix together light brown sugar, cinnamon and nuts for topping. Grease a 9 inch angel food pan and spoon in half the batter. Sprinkle half the topping over batter. Spoon remaining batter and then topping. Bake 45 to 50 minutes at 350 degrees.