Ingredients:
1 pkg (18-1/4 oz) yellow cake mix
3 pkgs ( 3.4 oz each) instant pistachio pudding mix
1 cup water
1 cup vegetable oil
4 eggs
Glaze ingredients:
1 cup confectioner’s sugar
1 T butter or margarine, softened
2 or 3 T milk
Directions for cake:
- In a mixing bowl combine dry cake mix and pudding mix, water, oil and eggs.
- Beat with mixer on low speed for 1 minute.
- Pour into greased flute tube pan (use non-stick cooking spray).
- Bake at 350 for 60 to 70 minutes or until a tooth pick comes out clean.
- Cool for 15 minutes.
- Invert cake pan over baking rack and remove cake from pan.
- Cool completely.
Directions for glaze:
- Combine all glaze ingredients in mixing bowl.
- Beat until smooth thin glaze.
- Drizzle glaze over cooled cake after it has been removed from pan.
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