Ingredients
- 1 box yellow cake mix (dry mix)
- 1 (3.4 oz) package instant pistachio pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon almond extract
- 1/2 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- In a large bowl, combine cake mix and pistachio pudding mix.
- Add eggs, oil, sour cream, milk, and almond extract. Mix until smooth and thick.
- Pour batter into the prepared Bundt pan and tap gently to remove air bubbles.
- Sprinkle sliced almonds over the top of the batter.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Add chopped pistachios to the batter for more texture.
- Drizzle with a powdered sugar glaze for a sweet finish.
- Increase almond extract or add amaretto for stronger flavor.
- Green sanding sugar adds a festive touch before baking.
- Wrap individual slices to freeze for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
