Pistachio Cake - cooking recipe

Ingredients

Pistachio Cake
1 (18 ounce) box Duncan Hines butter cake mix
1 (3 1/2 ounce) box royal instant pistachio pudding mix
4 eggs
8 ounces sour cream
1/2 cup buttery oil
Topping
2/3 cup walnuts, chopped
3 tablespoons white sugar
1 teaspoon cinnamon

Preparation

Preheat oven to 350 degrees.
Grease bundt cake pan.
Combine and mix all cake ingredients.
Combine and mix all topping ingredients, in a separate bowl.
Add 1/2 of cake mixture to pan.
Add 1/2 of topping mixture to pan.
Repeat layers.
Bake one hour.
Allow to cool before removing from pan.