Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
Make the Batter:
In a large bowl, whisk together flour, sugar, instant pistachio pudding mix, baking powder, and salt.
Add softened butter, eggs, milk, sour cream, vanilla extract, and almond extract (if using). Mix until smooth and creamy.
Gently fold in the chopped pistachios.
Bake:
Pour the batter evenly into the prepared bundt pan. Smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together powdered sugar, milk (or cream), pistachio paste (or almond extract), and a few drops of green food coloring if desired. Whisk until smooth.
Decorate:
Drizzle the glaze over the cooled cake. Sprinkle with crushed or whole pistachios for a beautiful finish.
Serve & Enjoy:
Slice and serve this moist, nutty, and slightly sweet pistachio cake.
Serving and Storage Tips:
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