I usually only make this cake for St. Patrick's Day (hence the name), but I was craving it, so I had to make it now, but hey, now you have an idea for a fun green cake two months in advance!! I decided to try it as a bundt cake this time instead of the usual cupcakes and to even make things quicker I used a store bought frosting instead of making homemade.
This cake is light and fluffy, which is my favorite type of cake. It has a yummy flavor and it stays fresh for several days and it does not have to be refrigerated.
St. Patrick's Pistachio Cake
adapted from the: The Cake Mix Doctor
1 white cake mix
1 small box pistachio instant pudding
1 c. lemon-lime soda
1 c. vegetable oil
1/4 c. Irish cream coffee creamer (or milk)
3 large eggs
a few drops green food coloring, optional
store-bought vanilla or cream cheese frosting
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan or line 24 muffin cups with paper liners. Place all ingredients in a large bowl. Blend on low for 30 seconds. Increase speed to medium and mix two minutes more. Bake about 50 -55 minutes for a bundt cake or 18-22 minutes for cupcakes.
Remove from oven and if using a bundt pan, allow to cool in pan for 15 minutes, then invert to a serving platter and cool completely. Place store-bought frosting in the microwave for about 15-20 seconds or until it's slightly melted. Using a fork, drizzle over cooled cake. I usually only use 1/2 of the frosting and refrigerate the rest for later.