Preheat the oven to 325 degrees F and grease and flour a bundt pan.
In a large bowl, add the cake mix, pudding mix, milk, eggs, oil and extracts. Whisk together until smooth.
Add green food coloring, if desired, and continue to whisk for two minutes at medium speed.
Pour the cake batter into the prepared pan, smooth out the top.
Bake for 50-55 minutes, or until a toothpick pressed into the center comes out clean.
Let cool for 20 minutes on the counter, then use a rubber spatula to go around the edges of the cake, to make sure it will release when flipped over.
Release the cake onto a cooling rack to cool completely.
Once the cake is cool, mix the powdered sugar, water and almond extract until smooth.
Drizzle over the cake and sprinkle with chopped pistachios.