Pistachio Bundt Cake

Pistachio Bundt Cake

1 Yellow Cake Mix (18.25 oz)
3 boxes (3.4 oz. ea) Instant Pistachio Pudding Mix
1 c. Water
1 c. Vegetable Oil
4 Eggs

1 c. Powdered Sugar
1 tbsp. Butter or margarine
2-3 tbsp. Milk

Combine dry cake mix, dry pudding mixes, water, oil and eggs. Bet on low speed for 1 minute. Pour into a well greased 9 inch Bundt pan.

Bake at 350 for 60-70 minutes or until toothpick comes out clean. Cool for 10 minutes then invert cake onto a wire rack to cool.

Combine glaze ingredients and drizzle over cake.


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