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Pistachio Cake with Almond Glaze


1 Package Yellow Cake Mix

1 (3.4 ounce) package instant Pistachio Pudding Mix

4 large eggs

1 1/2 cups water

1/4 cup vegetable oil

1/2 teaspoon almond extract

1/2 cup nuts (pistachio, pecan, etc.)

Preheat oven to 350˚ F. Grease and flour a 10 inch tube pan. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in the rest of the liquid ingredients. Blend, then beat for 2 minutes at medium speed. Add nuts and mix briefly.

Pour into bundt cake pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely. Cover in glaze once it is cool.


1 1/4 cups powdered sugar

1-3 tablespoons milk

1 teaspoon almond extract

Use more or less milk depending on how thick you want the icing to be.


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