Description
Made with boxed cake mix and pistachio pudding mix, this pistachio bundt cake is incredibly moist and topped with a sweet cherry glaze. This recipe is perfect when you need a dessert that looks bakery-worthy without the fuss.
Ingredients
Scale
- 1 pkg. yellow cake mix
- 1 3.4 oz. box instant pistachio pudding
- 4 eggs
- ¼ cup vegetable oil
- 2 tbsp. water
- 1 cup sour cream
- ¼ tsp. almond extract
Instructions
- Preheat oven to 350 degrees. Thoroughly grease bottom and sides of a Bundt pan.
- In a large mixing bowl, combine cake and pudding mix. Add eggs, oil, water, sour cream & almond extract. Beat with a hand mixer for 2 minutes at medium speed until smooth. 1 pkg. yellow cake mix, 1 3.4 oz. box instant pistachio pudding, 4 eggs, ¼ cup vegetable oil, 2 tbsp. water, 1 cup sour cream, ¼ tsp. almond extract
- Pour into greased Bundt pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
- Whisk together icing ingredients, starting with 1 tbsp. of milk and adding an extra if needed. Drizzle icing over the top of the cake and allow to drip down the sides. Let the icing dry before covering. 2 cups powdered sugar, 2 tbsp. butter, 1-2 tbsp. milk, 3 tbsp. maraschino cherry juice
Notes
Loaf pan method:
Split batter between 2 greased small loaf pans (8×4 inches) and bake 35-40 minutes
Adding maraschino cherries to the batter (optional but fun!):
Drain ¾ cup maraschino cherries and pat dry with paper towel. Cut in half & gently fold in cherry pieces into the batter before pouring into Bundt or loaf pans. Great for Christmas (Grinch bread)!