Pistachio Nut Cake 1 (18.25 ounce) box white cake mix 1 small box pistachio instant pudding and pie filling 4 eggs 1/2 cup vegetable oil 1/2 cup orange juice 1/2 cup water 1 teaspoon almond extract 3/4 cup chocolate syrup Combine all ingredients, except chocolate syrup, mixing for 5 minutes at medium speed. Pour 2/3 of batter into a greased tube or Bundt pan. Add chocolate syrup to remaining batter. Mix well and pour over batter in pan. Add chocolate syrup to remaining batter. Mix well and pour over batter in pan, zigzagging a spatula through batter to marble. Bake at 350 degrees F for 50 to 55 minutes.