Preheat the oven to 350 degrees.

Heavily grease a bundt pan with shortening. Set aside.

In the bowl of a stand mixer, combine the cake mix, pudding mix, eggs, oil, and sour cream. Beat on low until just combined.

Add the hot water and food coloring (if using). Mix on the lowest setting until the water is incorporated and then increase the speed to medium and beat for approx 2 minutes.

Transfer the batter to the prepared bundt pan. Spread out into an even layer.

Bake for 50-55 minutes or until the center springs back when gently pressed. You can also do the toothpick test.

Cool in the pan for 15 minutes. Then slide a small rubber spatula around the cake to release any areas of the cake from the pan that may have stuck.

Then invert the cake onto a wire rack and allow it to cool completely before adding the icing. (if you add it to a warm cake it will soak in instead of staying on top.

Once the cake is cooled, combine the confectioner’s sugar, melted butter, and extracts in a small bowl.

Whisk in 1 tbsp of half and half at a time until the desired consistency is reached.

Drizzle the icing on top of the cake and then top with the chopped pistachios while the icing is still wet so the nuts will stick to the icing.

Store in the refrigerator.