This pistachio cake has a delicate, moist texture and full of pistachio flavor. It's finished with a sweet almond glaze, making it perfect for spring.

What You'll Need:

– 1 box (15.25 oz)of yellow or white cake mix – 1 package (3.4 oz) of pistachio pudding mix (the powder) – 1 cup of sprite or other lemon lime soda – 1/2 teaspoon almond extract – 4 eggs – 1/2 cup vegetable oil – 2/3 cup finely chopped pistachios

– In a large mixing bowl, mix together the cake mix, pistachio powder, 1/2 tsp almond extract, and 1/2 cups vegetable oil. – Mix in eggs one at a time until combined, then add in the sprite and mix until all the ingredients are incorporated. – With a spatula, fold in the chopped pistachios.

Let's Make it!

– Pour the batter into the greased Bundt pan and bake at 350 F for about 40 minutes, or until a toothpick comes out with just a couple crumbs. – Let the cake cool before flipping it over. when flipping it, place a cake on top of the bundt opening, then quickly flip it over to transfer it onto the plate.

If you made this cake, I'd love to hear about it!

You can find me on Instagram at @rebelspatula or pinterest at @rebel_spatula