1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 c. sour cream
1/2 c. oil
1/2 tsp. almond extract

FILLING:

1/2 c. sugar
1/2 c. chopped nuts
1 tsp. cinnamon

Combine cake mix, eggs, oil, sour cream and almond extract. Beat at medium speed for 2 minutes.

Grease and flour Bundt cake pan. Pour 1/3 of batter into pan. Sprinkle with 1/2 of filling mixture. Repeat layers, top with remaining batter.

Bake at 350 degrees for 50 minutes - cool 10 minutes, remove from pan - cool completely. Sprinkle with powdered sugar.