Pistachio Nut Swirl Cake
1 pkg. yellow cake mix
1 pkg. pistachio instant pudding
1 cup sour cream
1/2 cup oil
1/2 teaspoon almond extract
1/2 cup. sugar
1 teaspoon cinnamon
1/2 cup finely chopped nuts
Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixing bowl; blend ingredients. Beat at medium speed of electric mixer for 2 minutes. Combine sugar cinnamon and nuts. Pour 1/3 of the
batter into greased and floured Bundt 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 lightly touched.
Can dust with confectioner’s sugar when cool