Friday, July 9, 2010

{Pistachio Walnut Cake}

Preheat over to 350. Combine 1 box yellow cake mix, 1 package instand pistachio jello pudding, 4 eggs, 1/2 teaspoon vanilla extract, 1/2 cup vegetable oil and 1 16 ounce container of sour cream. In a small bowl combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped walnuts. Pour 1/2 the batter into a greased 10" bundt pan. Sprinkle 1/2 the sugar/cinnamon/walnut mix. Pour the remaining batter and sprinkle the remaining sugar mixture on top. Bake at 350 for an hour or until center browns and springs back when lighly touched. Cool for 15 minutes before removing from bundt pan. Enjoy!!

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