ST. PATRICK'S PISTACHIO CAKE

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.