1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs, room temperature
1 cup sour cream
1/4 cup water
1/4 cup canola oil
1/3 cup sugar
3/4 teaspoon Watkins Cinnamon
In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick).
Combine sugar and cinnamon. Spoon half of the batter into two greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar.
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Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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