My Saint Patrick's Pistachio Bundt Cake

Name: My Saint Patrick's Pistachio Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Ingredients: BUNDT CAKE; 1 box betty crocker super moist yellow cake mix; 2 pkg 3.4 oz. each of instant pistachio pudding; 1 1/2 c water; 4 eggs; 1/4 c vegetable oil; 3 drops of green food coloring (optional); 1/2 c chopped pistachios (optional); GLAZE; 1 c powdered sugar; 1 Tbsp butter softened; 2-3 Tbsp milk

By Annamaria Settanni McDonald
@ArtByASM

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!

Rating:

★★★★★ 22 votes5

Comments:

95 Comments

Serves:

Prep:

20 Min

Cook:

55 Min

Ingredients

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BUNDT CAKE
1 box

betty crocker super moist yellow cake mix
2 pkg

3.4 oz. each of instant pistachio pudding
1 1/2 c

water
4

eggs
1/4 c

vegetable oil
3

drops of green food coloring (optional)
1/2 c

chopped pistachios (optional)
GLAZE
1 c

powdered sugar
1 Tbsp

butter softened
2-3 Tbsp

milk

How to Make My Saint Patrick's Pistachio Bundt Cake

Step-by-Step

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.