My Saint Patrick's Pistachio Bundt Cake
Annamaria Settanni McDonaldArtByASM
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!
- 1 box
- betty crocker super moist yellow cake mix
- 2 pkg
- 3.4 oz. each of instant pistachio pudding
- 1 1/2 c
- 1/4 c
- vegetable oil
- drops of green food coloring (optional)
- 1/2 c
- chopped pistachios (optional)
- 1 c
- powdered sugar
- 1 Tbsp
- butter softened
- 2-3 Tbsp
1In 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.
2Pour 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.