Top this light and moist dessert with chopped pistachios!

Pistachio Bundt Cake

Ingredients

1 — regular size package yellow cake mix
1 — 3.4 oz. package instant pistachio pudding mix
4 large eggs
1-1/2 cups water
1/4 cup canola oil
1/2 teaspoon almond extract
Confectioners’ sugar
Finely chopped pistachios

Directions

~Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

~In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for two minutes. Transfer to prepared pan.

~Bake 35 to 40 minutes (or until a toothpick inserted in center comes out clean). Cool in pan 10 minutes before removing to a wire rack to cool completely.

~Dust with confectioners’ sugar. Sprinkle with pistachios.

~Makes 12 servings.