1 pkg. yellow cake mix
1 (4 serving size) Jello pistachio instant pudding and pie filling
4 eggs
1 c. water
1/3 c. sour cream
1/3 c. oil
1 c. chopped raisins

Combine cake mix, pudding mix, eggs, water, sour cream, and oil in large mixer bowl. Blend well, then beat at medium speed of electric mixer for 2 minutes. Stir in raisins; pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly pressed. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack.