Happy St. Patrick’s Day! What better way to celebrate than with a festive bundt cake?! Mom found this delicious recipe for pistachio bundt cake that is really easy to make. I jazzed it up by making a simple glaze and sprinkling chopped pistachios on top. The cake was moist, and perfectly flavored.
Pistachio Bundt Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant pistachio pudding mix
- 4 eggs
- 1 1/2 cups water
- 1/4 cup vegetable oil
- 1/2 teaspoon almond extract
- 7 drops green food coloring
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2.In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3.Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
You can find this recipe here.
For the glaze I mixed a small scoop of plain yogurt with a splash of lemon extract and a couple spoonfuls of powdered sugar and some heavy cream. I put a few drops of food coloring to make it festive. Add more powdered sugar or cream to get the desired consistency. Mine was thick and I had to help it fall over the sides of the cake.