Wednesday, June 03, 2020

Pistachio Bundt Cake

Okay, I think we’re one of those families that just really likes bundt cakes. I made a delicious marbled bundt cake with poppy seeds and cinnamon that we all enjoyed – it even prompted the Fox to pick up a piece with his hands and eat it straight, whereas he typically doesn’t want to get dirty and insists on everything being cut to bite-size so that he can pick it up with a fork. Times are changing!

Their favorite, though, was this pistachip bundt cake. I don’t usually buy cake mixes, or pudding mixes for that matter, but I made an exception for this. The cake turned out light and fluffy, of course, and the pistachio flavor was great! I’m now wondering what other flavors I could make…

The original recipe called for food coloring, but I didn’t add any – the cake was already light green from the pudding mix, and that was enough for me. This was a really nice treat! I dusted it with powdered sugar at the end.

1 (18.25 oz.) package yellow cake mix
1 (3.4 oz.) package instant pistachio pudding mix
4 eggs
1 ½ cups water
¼ cup vegetable oil
½ tsp. almond extract

Preheat oven to 350 °F. Grease and flour a 10-inch tube pan.

In a large bowl, mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, and almond extract. Blend ingredients, then beat for 2 minutes at medium speed.

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.

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