Pistachio Bundt Cake Recipe

Pistachio Bundt Cake Recipe photo by Taste of Home

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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

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Pistachio Bundt Cake Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 12 Servings

10 60 70

Ingredients

1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 eggs
3/4 cup vegetable oil
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons 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 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 406 calories, 20 g fat (4 g saturated fat), 74 mg cholesterol, 415 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pistachio Bundt Cake in Taste of Home February/March 2003, p39