Pistachio Pudding Pound Cake

Yield: 16 servings

Ingredients

• 1 box white cake mix
• 1/3 cup oil
• 1 cup water
• 4 eggs
• 1 small box pistachio instant pudding
• 1 teaspoon almond extract

Instructions

1. Heat oven to 350 degrees F. Grease and flour* a Bundt pan.
2. Mix all ingredients with electric mixer for 3 minutes at medium speed.
3. Pour batter into prepared Bundt pan and bake for 35 minutes.
4. Flip baked cake onto serving plate; let cool.

Notes

* For best results, use our Pan Release!