1 pkg. yellow layer cake mix
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 tsp. cinnamon
1/2 c. nuts

Combine 1 package yellow cake mix, 1 package Jello pistachio instant pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 teaspoon almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes.

Combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup finely chopped nuts. Put 1/3 of the batter into greased and floured 10 inch tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes, or until center springs back when touched. Cool 15 minutes before removing from pan.