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

Generously grease Bundt pan. Mix nuts, sugar and cinnamon in small bowl. Cover bottom and sides of pan with about 1/3 of nut mixture.

Blend cake mix, pudding, eggs, juice, sour cream, oil and vanilla. Alternate layers of batter with remaining nut mixture in greased pan. Swirl batter with fork. Bake at 350 degrees approximately 35-40 minutes. Cool 10-15 minutes before turning out of pan.