The recipe I'll be listing was called pistachio bread---but to me it's a cake. You use bread for sandwiches for example. The only thing about the recipe that is pistachio is the pudding mix. I have substituted about every flavor of pudding and the cake mix is yellow cake mix---which I also substitute.(sky the limit--be creative, I've not found a bad combo) I have found when substituting if you can find a cake mix and a pudding mix that match you get more of that flavor--for example banana pudding and banana cake mix. It calls for 35-45 minutes baking and 40 is usually perfect---but if you add something that adds moisture give it a few more as at 350 you wont burn it. I sometimes add things like bananas (moisture) candy---M&M's peanut butter cups etc, pineapple and again sky the limit. These loaves keep very well for extended period if kept covered. Make at home and take to camp. I also recently got a Kitchenaid mixer and can't brag on it enough. If you try it--please post feedback--interested in what ever flavors you try.

1 pkg yellow cake mix
1 small pkg instant(non-cook) Pistachio Pudding mix
4 eggs
1 cup sour cream
1/8 cup water
1/4 cup oil

*1/3 cup sugar 1 teaspoon cinnamon

Mix all ingredients except cinnamon/sugar mix.
Grease 2 loaf pans(I spray them with Pam). Dust the greased pans with the cinnamon/sugar mix. Add mixed ingredients to pan and coat the tops with remainder of sugar/cinnamon mix. Bake @ 350 for 35-45 minutes.