Though traditional Christmas flavors are hard to beat, I thought I’d give my steady enjoyment of gingerbread and peppermint a break with a colorful pistachio-flavored bundt cake. This
particular recipe by Girl Versus Dough pairs the cake with cherry-flavored icing, I opted to embrace a nutty profile, and instead used additional almond extract alongside green food coloring to create the Man-Eating Wreath from The Nightmare Before Christmas (with eyes and bow fashioned out of Wilton Sugar Sheets)!
Pistachio Bundt Cake
1 box Betty Crocker™ pound cake mix
1 (3.4 oz) package pistachio flavored instant pudding mix
⅔ c water
½ stick butter, softened
½ tsp almond extract
Green food coloring
2 c powdered sugar
1 Tbsp almond extract (for icing)
2 to 3 Tbsp milk
2 Tbsp butter, melted
Heat oven to 350°F. Grease and lightly flour a 12-cup bundt pan. 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 and spread 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, almond extract, 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.