Pistachio Cake w/ Pistachio Swiss Meringue Buttercream

For Bao's birthday, she requested pistachio cupcakes with pistachio swiss meringue buttercream. We've made the buttercream before but I don't remember making a cake. I found a good one on Allrecipes.com and copied it down below. The batter is really runny but it actually rises fine. I even used leftover batter in my Babycakes Cake Pops Maker and it was perfect.

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring (I omitted this and it was still pretty green)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes (16-18 minutes for cupcakes), or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.