Pistachio-Almond Pudding Cake

1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello pistachio flavored instant pudding & pie mix
4 eggs
1 1/2 c. water
1/4 c. oil
1/2 tsp. almond extract
7 drops green food coloring

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured bundt pan. Bake until cake springs back when lightly pressed and cake begins to pull away from sides of pan. Cool in pan 15 minutes. Remove and cool on rack. Sprinkle with confectioners sugar, if desired.

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