Pistachio Nut Swirl Cake
- 1 pkg. (2-layer size) yellow cake mix
- 1 box 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 finely chopped nuts
Combine first six ingredients. Beat at medium speed with electric mixed for 2 minutes.
Combine sugar, cinnamon and nuts.
Pour 1/3 of the batter into a greased and floured 10-inch tube or bundt pan; sprinkle with half of the sugar mixture.
Repeat layers and top with the remaining batter.
Bake at 350 F for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before turning out onto a plate.