Pistachio Bundt Cake Recipe

Cake with glaze

This makes a fun dessert for St. Patrick's Day, Easter, or Spring. The Pistachio pudding mix gives this cake a pretty tint of green. The outside browns nicely to form a slightly crunchy crust. The cake is very moist and slices beautifully.

Ingredients: 
1 package yellow cake mix (regular size) 
2 packages (3.4 ounces each) instant pistachio pudding mix 
1 cup water
4 eggs
3/4 cup vegetable oil

Glaze: 
1 cup confectioners sugar
1 tablespoon softened butter
2 to 3 tablespoons milk (I used Baileys’ Irish Coffee Creamer)

Directions

1.    In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2.    Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.

3.    In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.

Cake without glaze

TOTAL TIME: Prep: 10 min. Bake: 1 hour plus cooling

YIELD:  12 servings