This recipe was called Pistachio Bread, but in my books it's cake. The only thing pistachio about it is the pudding. It calls for a yellow cake mix. I have found you can use whatever type pudding and whatever type cake mix and come up with all sorts of great combinations. If it sounds like a good combo, it probably will be. I have made numerous combinations and haven't found a bad one. I have also added other ingredients, like bananas, strawberries, pineapple, blueberries for examples. (if you add ingredient that adds moisture--bake longer--baking at 350 it's hard to burn anything). This one you will probably want to cook at home and take with you on the trip, but it keeps very good. Seems like it's even better after a few days old---good shelf life. I hasten to add that I'm all thumbs in the kitchen. My culinary skills are about zero--yet I have made many and nary a bad one. If you try it--please post results and if you come up with a good combo--I'd sure like to hear about it.
Pistachio Bread
1 pkg. yellow cake mix
1 small pkg. Instant pistachio pudding mix (large pkg works great too)
4 eggs
1 cup sour cream
1/8 cup of water
1/4 cup of oil
1/3 cup cinnamon sugar (1/3 cup sugar 1 teaspoon of cinnamon)
Grease 2 loaf pans ( I spray em down with PAM). Dust with cinnamon sugar mix (don't use all of it). Mix ingredients (except remaining cinnamon sugar)and pour into loaf pans. Sprinkle top with remaining cinnamon sugar mix. Bake 35-45 mins in 350 degree oven.