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

Preheat oven to 350°F. Combine cake mix, pudding, eggs, sour cream, oil and almond extract in a large mixer bowl; beat at medium speed for 2 minutes. Combine sugar, cinnamon, and nuts. Pour 1/3 of the batter into a greased and floured 10-inch tube pan. Sprinkle with half the sugar mixture. Repeat layers and top with remaining batter. Bake at 350°F for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

Serves 10 to 12.

Submitted by: Carmen Cote