Recipe 237 - Pistachio Bundt Cake
Recipe 237 - Pistachio Bundt Cake
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O instant pistachio pudding
4 eggs
1 cup cold water
1/2 cup canola oil
1/2 tsp. almond extract OR vanilla
In a mixer, combine cake mix, pudding mix, eggs, oil, water, and almond extract OR vanilla. Beat until smooth. Pour batter into a greased bundt cake or angelfood cake pan. Bake at 350 degrees for 50 minutes. Remove from oven and cool for 15 minutes, then remove from pan. When cool, sprinkle top and sides with powdered sugar (or substitute your favorite glaze if you wish).
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About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
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