Pistachio Nut Swirl Cake

By á-1396

Ingredients

• 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

Preparation

Step 1

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.