Pistachio Pudding Cake Recipe

This recipe has been around for a long time and I'm sure y'all have all heard it if not make it yourselves. I had forgotten all about it until one of Todd's friends brought up pistachio pudding the other day. Thankfully, I will have company this weekend and if the cake isn't gone by Sunday, someone will have it in a to-go box. I can't be trusted around this cake! It would be a great cake to make for Easter and obviously St. Patrick's Day. It's super simple and can be doctored up any way you want!

Ingredient:
1 box white cake mix
1 small box of pistachio pudding
4 eggs
1 1/4 cups water
1/4 cup oil
1 tbsp some type of extract (I actually used 1 tbsp of vanilla butter nut extract and a splash of almond extract)
(And yes, I added about 6 drops of green food coloring to enhance the color of the pistachio pudding. A little "enhancement" never hurt nobody!)

How to:
Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased bundt pan. Bake for 50-55 minutes. After removing the pan, run a knife around the edges gently to loosen the cake. Place your plate on top of the pan and flip it over. It should come out easily. If it doesn't- you're probably going to have an ugly cake. ;-)

I topped it with a simple almond glaze. I mixed approximately 1/4 cup powdered sugar with a splash of almond extract and a few splashes of milk. Stir it up, if it's too thick, add a little more mix. Drizzle over the top. Let the cake cool before glazing it or it'll run right off. 

You could add pistachios to the mix, you could glaze it with an orange juice glaze, you could frost it completely. And if anyone asks, you tell them that yes, you absolutely made this cake from scratch, it took hours, and you are really quite exhausted.