Ingredients
Scale
- 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
- 2 cups powdered sugar
- 2 tbsp. butter (melted)
- 3 tbsp. maraschino cherry juice
- 1/4 tsp. almond extract
- 1–2 tbsp. milk
Instructions
- Preheat your oven to 350°F and grease your Bundt pan.
- In a large bowl, combine yellow cake mix and pistachio pudding.
- Add eggs, vegetable oil, water, sour cream, and almond extract; beat until smooth.
- Pour the batter into the prepared Bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool before inverting onto a wire rack.
- For the glaze, whisk powdered sugar, melted butter, cherry juice, almond extract, and milk until smooth; drizzle over cooled cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 38g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg