Pistachio Bundt Cake with Pistachio Glaze

Ingredients

For the Cake:

• 1 box white or yellow cake mix
• 1 (3.4 oz) box instant pistachio pudding mix
• 4 large eggs
• 1 cup whole milk (or water)
• ½ cup vegetable oil
• ½ teaspoon almond extract (optional, but enhances the pistachio flavor)
• ½ cup chopped pistachios (optional, for texture)

For the Pistachio Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 tablespoon instant pistachio pudding mix
• ½ teaspoon vanilla or almond extract
• Crushed pistachios (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
2. Mix the Cake Batter:
   In a large bowl, combine the cake mix, pistachio pudding mix, eggs, milk, oil, and almond extract. Beat with a hand mixer on medium speed for about 2 minutes, until well combined and smooth. Fold in chopped pistachios if using.
3. Bake:
   Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool:
   Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack or serving plate to cool completely.
5. Make the Glaze:
   In a small bowl, whisk together the powdered sugar, milk, pistachio pudding mix, and extract until smooth. Adjust milk for desired consistency.
6. Drizzle and Decorate:
   Once the cake is fully cooled, drizzle the pistachio glaze over the top. Sprinkle with crushed pistachios for extra crunch and color.

Let me know if you want to make this a bit more festive (like for a holiday or event) or switch it up with natural pistachios instead of pudding mix!