CAKE:

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

In large mixing bowl, blend the above. Beat at medium speed for two minutes.

FILLING:

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

GLAZE:

1 c. powdered sugar
1 tbsp. milk
1 tsp. butter flavoring
1 tsp. vanilla

Pour 1/3 of the batter into a greased and floured bundt 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. While warm, drizzle glaze frosting over the top of the cake.