Pistachio Nut Swirl Bundt Cake

1 box yellow cake mix
1 pkg. pistachio instant pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 tsp. almond extract
1/2 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts

Combine the cake mix, pudding, eggs, sour cream, oil, and almond extract in a large mixing bowl, blend. Mix at medium speed for 2 minutes. Combine sugar, cinnamon and nuts.

Pour 1/3 of the batter into greased and floured 10-inch bundt pan. Sprinkle with half of 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. Remove from pan.