My Saint Patrick's Pistachio Bundt Cake
By
Annamaria Settanni McDonald
@ArtByASM
1
Ingredients
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BUNDT CAKE
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1 boxbetty crocker super moist yellow cake mix
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2 pkg3.4 oz. each of instant pistachio pudding
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1 1/2 cwater
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4eggs
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1/4 cvegetable oil
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3drops of green food coloring (optional)
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1/2 cchopped pistachios (optional)
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GLAZE
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1 cpowdered sugar
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1 Tbspbutter softened
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2-3 Tbspmilk
How to Make My Saint Patrick's Pistachio Bundt Cake
- 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.