Pistachio-Almond Pudding Cake

(from brus25’s recipe box)

Source: Mary Bruskotter

Categories: Dessert, Family

Ingredients

  • 1 pkg. yellow cake mix
  • 1 pkg. pistachio instant pudding (4 serving size)
  • 4 eggs
  • 1 1/4 c. water
  • 1/4 c. oil
  • 1/2 tsp. almond extract
  • 7 drops green food coloring (optional)

Directions

  1. Blend all ingredients in large mixer bowl.

  2. Beat 4 minutes at medium speed of electric mixer.

  3. Pour into greased and floured 10 inch tube or bundt pan.

  4. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly pressed and begins to pull away from sides of pan.

  5. Don’t under-bake.

  6. Cool in pan 15 minutes.

  7. Remove and cool on rack.

  8. Sprinkle with confectioners sugar, if desired.

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