Pistachio Almond Pudding Cake Recipe

• 1 pkg. yellow cake mix
• 1 pkg. Jello pistachio instant pudding mix
• 4 Large eggs
• 1 1/4 c. water
• 1/4 c. oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring, optional

1. Blend all ingredients in large mixer bowl.
2. Beat 4 min at medium speed.
3. Pour into greased and floured 10 inch bundt pan.
4. Bake at 350 degrees for 50 to 55 min or possibly till cake springs back when lightly pressed and begins to pull away from sides of pan.
5. Don't UNDERBAKE.
6. Cold in pan 15 min; remove and cold on rack.
7. Sprinkle with confectioners' sugar, if you like.

yellow cake mix, eggs, water, oil, almond, coloring

Taken from cookeatshare.com/recipes/pistachio-almond-pudding-cake-46866 (may not work)