Pistachio Bundt Cake

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Since it’s National Bundt Pan Day, I thought I would whip up this family favorite – Pistachio Bundt Cake.  It is also national clean out your refrigerator day, but I am opting for the bundt cake instead.

This cake is a quick and easy cake you can throw together for any occasion and it tastes completely homemade and delicious. It uses a cake mix so it makes it easy peasy.  I think the addition of almond extract to any cake puts it over the top.

This is a greenish colored cake so it’s great for those green holidays like St. Patty’s Day or Christmas.  You can add green food coloring to make it even more green.  I leave it all natural and really you can make it anytime like National Bundt Pan Day or just because my son Andrew loves it day – lol.

Did I mention as I am writing this the cake is baking and the aroma of vanilla, almond and pistachio in the air is exquisite!

Ingredients

• 1 box yellow cake mix
• 1 pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup oil
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 350°. Grease and flour a bundt pan.
2. In a large bowl or stand mixer, mix together cake mix, pudding mix, eggs, water, oil and almond extract.  Mix for about 2 minutes or well incorporated.
3. Pour into bundt pan.  Bake at 350° for 50 to 55 minutes.  Cake will be spring back when lightly touched.  Cool in the pan about 15 minutes then turn on a cooling rack until completely cooled.