Ingredients

1 box yellow cake mix (I used Duncan Hines)
1 small box instant pistachio pudding mix (I used Royal)
4 eggs, beaten (if you use a mixer to beat the cake, this isn’t necessary)
½ cup oil (I used canola oil)
¼ cup water
½ cup Daisy sour cream
¼ cup sugar mixed with 1 teaspoon cinnamon (optional if frosting cake)
Icing: 1 cup powdered sugar and a few teaspoons maraschino cherry juice

Instructions


Ingredients

1 box yellow cake mix (I used Duncan Hines)
1 small box instant pistachio pudding mix (I used Royal)
4 eggs, beaten (if you use a mixer to beat the cake, this isn’t necessary)
½ cup oil (I used canola oil)
¼ cup water
½ cup Daisy sour cream
¼ cup sugar mixed with 1 teaspoon cinnamon (optional if frosting cake)
Icing: 1 cup powdered sugar and a few teaspoons maraschino cherry juice

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Instructions

Preheat oven to 350°F. Grease bundt pan well.

Combine all but sugar and cinnamon and mix or beat until well blended and no lumps remain, about 2 minutes.

Pour into pan and smooth top with a spatula or knife.

Bake for 40-50 minutes, until a toothpick tests dry. Remove from oven and set on rack to cool for several hours.

Gently loosen sides of cake with a butter knife. Place cake plate on top of pan and tip upside down to remove cake.

Mix the powdered sugar with a teaspoon of cherry juice at a time until you have a good consistency to drizzle over the cake. Let set to firm up.
Quick Tip: Adding a few scoops of ice cream to your plate never hurt anything 🙂

Recipe and image courtesy of Melady Cooks.