Pistachio Nut Swirl Cake

Ingredients

• 1/4 cup granulated sugar
• 1/2 cup finely chopped nuts
• 1 teaspoon cinnamon
• 1 (18.25 ounce) box yellow cake mix*
• 1 small box pistachio flavor instant pudding mix
• 4 eggs
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 2 drops green food color

Instructions

1. Combine sugar, nuts and cinnamon; set aside.
2. Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes.
3. Pour one-third of the batter into a greased and floured** 10-inch tube pan.
4. Sprinkle with half the sugar mixture.
5. Repeat layers and top with remaining batter.
6. Bake at 350 degrees F for 45 to 50 minutes, or until a wooden pick comes out clean. Do not under-bake.
7. Cool in pan for about 15 minutes.
8. Remove from pan, and finish cooking on rack.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!