Pistachio Almond Pudding Cake - cooking recipe

Ingredients

1 pkg. (2 layer size) yellow cake mix *
1 pkg. (4 serving size) Jell-O Brand pistachio instant pudding and pie filling
4 eggs
1 1/4 c. water *
1/4 c. oil
1/2 tsp. almond extract
7 drops green food coloring (optional)

Preparation

Combine all ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into 10-inch fluted tube pan that has been greased and floured or sprayed with Pam pure vegetable cooking spray.
Bake at 350\u00b0 for 50 to 55 minutes or until cake begins to pull away from sides of pan. Do not underbake.
Cool 15 minutes.
Remove from pan; finish cooling on rack.