My Saint Patrick's Pistachio Bundt Cake

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 votes

Comments:

95 Comments

Serves:

Prep:

20 Min

Cook:

55 Min

Ingredients

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)
1 c: powdered sugar
1 Tbsp: butter softened
2-3 Tbsp: milk

Step-By-Step

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.

3In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Or dust with Powdered Sugar instead of glaze.

See Recipe Card