Pistachio Bundt Cake w/ Cherry Glaze
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
- 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
Cherry Glaze
- 2 cups powdered sugar
- 2 tbsp. butter melted
- 3 tbsp. maraschino cherry juice
- ¼ tsp almond extract
- 1-2 tbsp. milk I almost always use 2 tbsp.
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, 1/4 cup vegetable oil, 2 tbsp. water, 1 cup sour cream, 1/4 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 (8x4 inches) and bake 35-40 minutes
- Drain 3/4 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)!
