Pistachio Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 1/3 oz 1 pk instant pistachio pudding mix, instant
  • 1/2 tsp Almond extract
  • 1 Cake mix (18.25 oz, yellow
  • 7 drops Food coloring, green

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Liquids

  • 1 1/2 cups Water

Found on nobiggie.net

Description

Ingredients

• 1 yellow cake mix (18.25 oz)
• 1 pk instant pistachio pudding mix (3.4 oz), sift the nuts out
• 4 eggs
• 1½ cups water
• ¼ cup vegetable oil
• ½ tsp almond extract
• 7 drops green food coloring

Directions

• Optional: Sift the pudding mix to separate the pistachio nuts out of the dry mix.
• Mix cake mix (dry) and pudding mix (dry) together in a large bowl.
• Add eggs, water, oil, and almond extract. Mix until blended.
• Add food coloring. Stir until blended.
• Pour batter into a lightly floured 10-inch bundt pan.
• Bake for 50-55 minutes (or until the cake springs back when pressed) in a 350 degree preheated oven.
• Let cool in pan for 15 minutes. Flip out onto a wire rack to finish cooling.