Set your oven to 350°F Prepare your favorite bunt pan with butter and flour.
Set your stand mixer with the paddle attachment.
Start by creaming your butter and sugar. Mix on medium to high speed until light and fluffy for about 5 minutes.
Add the pudding powder and let it mix until well combined.
Turn the speed down and start adding the eggs one by one, beating well after each addition. Continue to beat for 4 minutes.
Add the food coloring at this time. This step is optional.
Combine the milk, oil, and vanilla extract. Set aside.
Mix the flour and the rest of the dry ingredients, give it a quick whisk.
Turn the mixer down to low then alternate the flour and the milk mix, starting and ending with the flour.
Add the chopped pistachios and let it mix until comined. D
Pour batter into your prepared pan. Bake at 350° for about 15 to 20 minutes.
You can check the "dunness" of the cake by inserting a toothpick. If it comes out clean, your cake is ready.
Let the cake cool in the pan for about three minutes, then transfer to a cooling rack.
Serve with fresh whipped cream or with vanilla buttercream.