My Saint Patrick's Pistachio Bundt Cake
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|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|
Brooklyn, OH (pop. 11,169)
Member Since Aug 2010
I simple popular recipe. I sometimes do the glaze or just dust with powder sugar. Chopped Pistachios folded into the batter is a great addition but not necessary. I make this every Saint Patrick's Day as my husband is Irish.. I add green food coloring drops to make it more festive and bring out the "Green" on the holiday!
In 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.