Pistachio Bundt Cake

I made this cake for dessert on St. Patrick's Day. We had invited a new single sister in our ward over for dinner and I wanted a nice dessert, but festive. It was delicious! It was moist enough that it didn't need frosting. I dusted it with powdered sugar like the photo. You might want to read through the reviews as there are good tips for different frosting's, egg substitutes and such.

 

Original recipe found at AllRecipes.com

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.