Pistachio-Cherry Bundt Cake

By AzGrannie3

Ingredients

• 1 box Betty Crocker™ pound cake mix
• 1 package (3.4 oz) pistachio flavored instant pudding mix
• 2/3 cup water
• 1/2 stick butter, softened
• 2 eggs
• 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)

Details

Preparation time 5mins
Cooking time 120mins
Adapted from tablespoon.com

Preparation

Step 1

1

Heat oven to 350°F. Grease a 12-cup bundt pan with shortening, then lightly flour. Set aside.

2

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.

3

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.

4

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.

5

Dust cake with more powdered sugar, if desired. Slice and serve.