YIELD - 1 Tube pan or Bundt Pan

Ingredients:

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding

4 eggs

1-1/4 cups water

1/4 cup oil ( Yep, really "oil")

1/2 tsp. almond extract

7 drops green food coloring (optional - in this photo I used more - just an fyi)

2 Tbsp. powdered sugar

Procedure



PREHEAT oven to 350°F.

Place all ingredients except powdered sugar in large bowl.

Beat with electric mixer on low speed 1 minute.

Beat on medium speed 4 minutes.

POUR into greased and floured 10-inch fluted tube or tube pan.

BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean.

Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.

Cherry Butter-Rum Glaze

* 1/2 cup of butter

* 2 1/4 cups powdered sugar

* 2 tablespoons rum

* 1 jar of maraschino cherries

* 2 tablespoons of maraschino cherry juice drained

Procedure



* Drain the jar of maraschino cherries, saving the juice.

* Heat butter in sauce pan until melted.

* Stir in powdered sugar and rum.

* Stir in reserved maraschino cherry juice, 1 teaspoon full at a time, until the glaze is the consistency you want. You may not use the whole 2 tablespoons. It's all preference.

* Squeeze the remaining juice from the whole maraschino cherries, chop the cherries.

* Add the cherries to the glaze and pour over cake.