1 yellow cake mix
1 pkg. Jello pistachio instant pudding
4 eggs
1 c. sour cream
1/2 c. oil
1/2 tsp. almond extract
1/2 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts

Combine cake mix and Jello pudding, eggs, sour cream, oil and almond extract in large mixer bowl, blend. Beat at medium speed of electric mixer for 2 minutes.

Combine sugar, cinnamon and nuts. Pour 1/3 of batter into greased and floured 10 inch tube pan. Sprinkle with 1/2 of sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.