Alice's Pistachio Streusel Cake (No-Frost!)

This delicious cake has been made for years by my best-friend, Alice. This no-frost cake is easy, moist and always wins raves. It is great for a breakfast, lunch or dinner treat. 8/8/09 Note: I goofed on cinnamon measurement! It should be 1 1/2 tablespoon, so I am changing the original recipe. Sorry about that!

• Ready In: 55 mins
• Yields: 1 cake

Ingredients

• Batter

• 1 (18 ounce) box  yellow cake mix
• 1 (3 1/4ounce) package instant pistachio pudding mix
• 4  eggs
• 1  cup sour cream
• 1⁄2 cup  vegetable oil

• Nut filling

• 1 1⁄2 tablespoons cinnamon
• 2⁄3 cup sugar
• 1⁄4 cup walnuts, chopped

Directions

1. Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
2. In ungreased bundt cake pan, pour in 1/3 of the batter, then layer 1/2 of the nut mixture, another 1/3 batter,remaining nut mixture,then rest of batter.
3. After cake is assembled, place in oven, turn on oven to 350 dg. (do not preheat oven!) and bake for 50-60 minutes until cake is done and knife inserted in cake comes out clean.
4. Serve and enjoy!