1 pk Cake mix; white 1 sm Pistachio instant pudding 1 c Orange juice 1/2 c Oil 4 Eggs 1 ts Almond extract 3/4 c Chocolate syrup Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at 350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract. -----
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Pistachio Cake
This pistachio pudding bundt cake is truly tender and delicious! Adding pistachio pudding to cake mix transforms something average into something amazing.
Print the recipe here
Ingredients:
1 box yellow cake mix 1 box 3.4 oz instant pistachio pudding mix 1 cup water 1/4 cup vegetable oil 4 eggs Powdered sugar for dusting
Instructions:
Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray. In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes. Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
Tips:
The color will be a very pale green depending on the brand of cake mix you use. I always use yellow cake mix for a more buttery flavor, but it will also work with vanilla or white cake mix. If you want the color to be more pronounced, a couple drops of green food coloring will do the trick.
The majority of boxed cake mixes call for three eggs at most, so adding that extra egg makes this cake richer. It's not as heavy or dense as pound cake, but boasts a tender crumb that's perfect for slicing.
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