3 cups all-purpose flour 
1 package instant vanilla pudding mix
1/2 teaspoon salt 
1/4 teaspoon baking soda 
3 sticks butter, room temperature 
2 3/4 cups sugar 
2 teaspoons vanilla extract 
6 large eggs 
8 ounces sour cream 
1 1/2 cups chopped pecans 

Heat oven to 325 F. Butter and flour a Bundt pan. In a medium bowl, sift flour, vanilla pudding mix, salt and baking soda. Set aside. Using an electric mixer, cream butter, sugar and vanilla. Beat 2 to 3 minutes, or until light yellow in color. Add eggs one at a time, beating well after each — stopping to scrape sides of the bowl as needed. Reduce the speed and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in chopped pecans by hand. Pour into prepared pan. Bake 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack for 15 minutes before inverting onto a cake plate. Enjoy!