Pistachio Nut Swirl Cake
I used to make this cake when I lived in Germany back in the 80's, and it always got raves. I lost the book the recipe was in during a move, and was really glad to find the recipe here. The cake is in the oven as I write! It makes a great coffee cake in the morning or for dessert.
cake mix, yellow
instant pudding mix, pistachio
Combine 1 pkg yellow cake mix, l pkg Jello Pistachio Instant Pudding, 4 eggs, l cup sour cream, l/2 cup oil, l/2 teaspoon almond extract in large bowl - blend.
Beat at med speed for 2 minutes.
Combine l/2 cup sugar, l teaspoon 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℉ (180℃) for 45 minutes or until cake tester comes out clean and cool 15 minutes - Frost with glaze or your choice.