Combine 1 pkg. yellow cake mix, 1 pkg. instant pistachio pudding, 1/2 c. orange juice, 1/2 c. water, 4 eggs, and 1/2 c. oil. Blend to moisten, then beat for 2 minutes on medium speed.
Pour about 3/4 of the batter into a well greased and floured bundt pan. Add 3/4 c. Hershey’s syrup to the remaining batter. Mix well. Pour over batter in a bundt pan.
Bake for 45 minutes or until toothpick comes out clean.
Cool in a pan on a wire rack for 10 minutes. Remove from the pan.
