1 pkg. (2 layer size) yellow cake mixture
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 tbsp. cinnamon
1/2 c. finely chopped nuts

Combine cake mix, pudding, eggs, sour cream, oil, and almond extract in a large mixer bowl. Beat at medium speed of electric mixer for 2 minutes. In small bowl combine sugar, cinnamon, and nuts.

Pour 1/3 of the batter into a greased and floured 10-inch tube pan or Bundt pan. Sprinkle with 1/2 the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes or until center springs back. Cool for 15 minutes before removing from pan.