When I began selling cakes, this was one of my favorites. It was so unique that, while not a typical flavor, it brought in consistent customers because people who love pistachios love this cake! Its also very moist. Enjoy!
1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1-2 Tablespoons Pistachio Extract/Flavoring (optional but REALLY helps)
1/2 cup vegetable oil
Mix all of the dry ingredients. Add sour cream, the extract, the oil, and the four eggs. Mix well (on high for about two minutes). Pour into a well greased pan. Bake at 350 until knife comes out clean. I used these for mini-bundt cakes so it cooked in 15-20 minutes. If you are using a big bundt cake pan or regular cake pans, try about 30 minutes. Keep an eye on it.
Top it with whatever sugar glaze you prefer, but add a little bit of the dry pistachio pudding to the glaze to give it a bit of color.
Top with crushed pistachios.