Pistachio Nut Coffee Cake

1 pkg. (2-layer size) yellow or white cake mix.

1 pkg. Jell-O Pistachio Instant Pudding

1 cup sour cream

½ cup oil

½ tsp. almond (or vanilla) extract

4 eggs

Blend the above ingredients in a large mixing bowl at medium speed for 2 min.

cup sugar

1 tsp. cinnamon

½ cup finely chopped nuts

Combine above ingredients. Pour 1/3 of the batter into greased and floured 10" tube pan (or bundt pan); sprinkle with ½ of the sugar mixture. Add another 1/3 of batter, sprinkle with ½ of the sugar mixture. Add remaining batter. Bake at 350-degrees for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.