pistachio nut swirl cake

Combine 1 package (2-layer size) yellow cake mix, 1 package Jell-O pistachio instant pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 teaspoon almond extract in large mixer bowl. Blend. Beat at medium speed of electric mixer for 2 minutes. Combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup finely chopped nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan. Sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

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