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Pistachio Bundt Cake

Name: Pistachio Bundt Cake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 1 package yellow cake mix (regular size); 2 packages (3.4 ounces each) instant pistachio pudding mix; 1 cup water; 4 large eggs; 3/4 cup vegetable oil; GLAZE:; 1 cup confectioners' sugar; 1 tablespoon butter, softened; 2 to 3 tablespoons whole milk

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Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

12 servings

Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana

Pistachio Bundt Cake Recipe photo by Taste of Home

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Ingredients

1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 large eggs
3/4 cup vegetable oil
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons whole milk

Directions

In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 406 calories, 20g fat (4g saturated fat), 74mg cholesterol, 415mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 4g protein.

Pistachio Bundt Cake

Ingredients

Directions

Nutrition Facts

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