Pistachio Pudding Cake - cooking recipe

Ingredients

1 pkg. pistachio instant pudding and pie filling
1 pkg. yellow cake mix
4 eggs
1/4 c. oil
1/2 tsp. almond extract
1 1/4 c. water
7 drops green food coloring

Preparation

Combine all ingredients in large mixer bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan for 15 minutes.
Remove from pan; finish cooling on rack.
(Good for St. Patrick's Day.)