Pistachio Bundt Cake

Ingredients

 * 1 package yellow cake mix (regular size)
 * 2 packages (3.4 ounces each) instant pistachio pudding mix
 * 1 cup water
 * 4 large eggs
 * 3/4 cup vegetable oil
 * GLAZE:
 * 1 cup confectioners' sugar
 * 1 tablespoon butter, softened
 * 2 to 3 tablespoons whole milk

Directions

 * In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
 * Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
 * In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.