(by Shirley McNevich)
1 box Duncan Hines yellow cake mix (DO NOT mix according to box directions)
1 - 3.75oz. box Jell-O INSTANT pistachio pudding mix
4 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1/2 to 1 tsp. almond extract
Filling: 1/2 cup white sugar; 1 tsp. cinnamon; 1/2 cup chopped nuts
In a mixer add cake mix, pudding mix, eggs and sour cream--beat. Add canola oil and almond extract--beat until mixed, then turn speed to medium and beat for 2 minutes--set aside. In a separate bowl add white sugar, cinnamon and chopped nuts--stir to mix. Grease a 10" tube cake pan. Pour 1/2 of the batter into the greased tube cake pan. Sprinkle all of the cinnamon mixture evenly on top of the batter in the pan. Pour the rest of the batter on top of the cinnamon mixture. Use a knife to LIGHTLY swirl through the three layers. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake, dump it upside down on to a cake plate--glaze if desired.
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