1 pk Yellow cake mix
1 pk Jello pistachio instant
-pudding 4 Eggs
1 c Sour cream
1/2 c Oil
1/2 ts Almond extract
Sugar mixture: 1/2 c Sugar
1 ts Cinnamon
1/2 c Chopped nuts
Recipe by: ROBERT PIPES (NANQ60A) Combine 1 pkg yellow cake mix, l pkg Jello Pistachio Instant Pudding, 4 eggs, l cup sour cream, l/2 cup oil, l/2 tsp almond extract in large bowl – blend. Beat at med speed for 2 minutes. Combine l/2 cup sugar, l tsp cinnamon and l/2 cup chopped nuts. Pour half batter into greased and floured bunt pan, sprinkle sugar mixture and then remaining batter. Bake 350 for 45 minutes or until cake tester comes out clean and cool 15 minutes – Frost with glaze or your choice. JM. —–