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

Combine mix, pudding, eggs, sour cream, oil and almond extract. Beat at medium speed for 2 minutes. Combine sugar, cinnamon and nuts.

Pour 1/3 of batter into greased and floured tube pan. Sprinkle with 1/2 of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes. Cool 15 minutes before removing from pan.