Pistachio-Cherry Bundt Cake

 

Pistachio pound cake with a cherry glaze on top! You are gonna love this cake and your friends are going to think you have been to a pastry school! 

Ingredients:

1 box Betty Crocker™ pound cake mix

1 (3.4 oz) package 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)

Directions:

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

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. 

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.

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.

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