1/2 cupWonderful Pistachios Roasted & No Salt, chopped
2 tbspmilk, whole ot 2% reduced fat
1/4cupWonderful Pistachios Roasted & No Salt, finely chopped
Preheat the oven to 350 degrees F. Grease and flour the mini bundt pans, tapping out any excess flour.
In a large bowl, mix the yellow cake mix and pistachio pudding mix until combined. Add the eggs, milk, melted butter until combined. Add the chopped pistachios.
Spoon the batter into the prepared mini bundt pan, filling each cup approximately 2/3 full.
Bake until a toothpick inserted into the center comes out clean, approximately 25 minutes. Allow the cakes to cool for 5 minutes before turning them out to cool completely on a wire rack.
To make the icing, whisk together the powdered sugar, milk and vanilla until smooth. The icing should be thick, but spreadable. Add milk as needed to thin. Spoon the icing over the mini bundt cakes, allowing it to drip down the sides. Garnish with chopped pistachios.