1-First Step: Get ready: Preheat your oven to 350°F. Grease and lightly flour a 10-12 cup bundt pan or use a baking spray designed for pans. Make sure the pan is clean and dry before greasing so the cake releases cleanly. Measure all ingredients so they are within reach.

2-Second Step: Mix the batter: In a large bowl, add the yellow cake mix and the instant pistachio pudding mix. Pour in 1 cup water, 1/4 cup vegetable oil, and crack in 4 eggs. Using an electric mixer at medium speed, beat the mixture for 2 minutes until smooth and well combined. If you want a brighter green, add 1-3 drops of green food coloring during mixing. For added crunch, gently fold in 1/2 cup chopped pistachios by hand.

3-Third Step: Fill the pan: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a couple times to release large air bubbles. This helps the cake bake evenly and prevents large holes in the crumb.

4-Fourth Step: Bake: Place the bundt pan in the center of the preheated oven and bake at 350°F for 50-60 minutes. Baking times can vary slightly based on pan material and oven accuracy. Begin checking at 50 minutes. Insert a toothpick into the cake near the center; it should come out clean or with a few moist crumbs but no wet batter.

5-Fifth Step: Cool and finish: Allow the cake to cool in the pan for 15 minutes. Then carefully invert the pan onto a wire rack to remove the cake and let it cool completely. Once cooled, dust with powdered sugar before serving. If you prefer glaze or frosting, a thin vanilla or lemon glaze works well and pairs with the nutty pistachio flavor.