Pistachio Cake

Ingredients

• cooking spray or oil for greasing
• all purpose flour , for dusting pan
• 0.75 cups unsalted pistachios , toasted
• 1 package white cake mix , 15.25 ounce
• 1 package instant pistachio pudding mix , 3.4 ounce
• 1.5 cups water
• 4 large eggs
• 0.25 cups vegetable oil
• 2 dropss green food coloring or more as needed
• 0.5 teaspoons pistachio extract , Optional

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

2. 2

   Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.

3. 3

   Whisk cake mix and pudding mix together in a large bowl, create a well in the center.

4. 4

   Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.

5. 5

   Pour batter into prepared pan.

6. 6

   Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.

7. 7

   Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.

8. 8

   To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.

9. 9

   Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.