Pistachio Bundt Cake

1 box (15 oz) yellow cake mix
1 3.4 oz package instant pistachio pudding
4 eggs
1c sour cream
½c vegetable oil
1t almond extract
¼c granulated sugar
¼c brown sugar
1t ground cinnamon
½c + 1T finely chopped pistachio nuts (omitted)
 

INSTRUCTIONS
Preheat oven to 350F degrees.
In a small bowl, combine both sugars, cinnamon and 1/2 cup chopped pistachios; set aside.
In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil and almond extract. Using a hand mixer, beat on medium speed for 2 minutes.
Pour 1/3 of the batter into a prepared 9-cup bundt pan. Sprinkle with the sugar-nut mixture. Top with the other 2/3 of batter.
Bake at 350F for 50 minutes or until done. Remove from oven and let cool for 15 minutes before removing cake from pan. Let cool entirely and then frost with icing and sprinkle with remaining tablespoon of chopped pistachios.
ICING:
Combine
1c powdered sugar
1T softened butter
2T milk
½ t almond extract (to taste - didn't use full 1/2t)
¼ t cinnamon (omitted)
Beat until smooth and pour over cooled cake.