1 pkg. (2 layer size) 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, 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 the batter into greased and floured 10 inch tube pan; sprinkle with half of the 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.