So I happen to come across a yummy ‘Pistachio” cake on www.tablespoon.com for “Pistachio-Cherry Bundt Cake” and knew I had to bake it and that was also a great way to bring in the wonderful Spring in May!
1 box Betty Crocker pound cake mix
1 (3.4 oz) package pistachio flavored instant pudding mix
2/3 cup water
1/2 stick butter, softened
1/2 teaspoon almond extract
green food coloring
2 cups powdered sugar
3 tablespoons maraschino cherry juice
2 to 3 tablespoons milk
2 tablespoons butter, melted
powdered sugar, for dusting (optional)
Heat oven to 350 degrees F. Grease a 12-cup bundt pan with shortening, then lightly flour. Set aside.
In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs, almond extract and about 8 drops green food coloring on low speed 30 seconds. Increase speed to medium and beat 2 minutes.
Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.
Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.
Dust cake with more powdered sugar, if desired. Slice and serve