My Saint Patrick's Pistachio Bundt Cake
|Categories:||Cakes, Quick & Easy|
|Collections:||St. Patrick's Day|
|1 box||betty crocker super moist yellow cake mix|
|2 pkg||3.4 oz. each of instant pistachio pudding|
|1 1/2 c||water|
|1/4 c||vegetable oil|
|3||drops of green food coloring (optional)|
|1/2 c||chopped pistachios (optional)|
|1 c||powdered sugar|
|1 Tbsp||butter softened|
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DirectionsIn a large bowl, combine the cake mix, pudding mixes, water, eggs, food coloring and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Add pistachios if desired.Pour into a greased and floured 10-in. bundt cake pan. Bake at 350° for 45-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Or dust with Powdered Sugar instead of glaze.