Watergate Bundt Cake

This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

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This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

If you’ve never had a Watergate Cake you are truly missing out!

I remember the first time I tasted this, many years ago. It looked weird, all green and covered in nuts, I seriously thought “this is an old person type of cake.” But the moist cake made with pistachio pudding was incredible. And the light “frosting” made with Cool Whip (you can also use homemade whipped cream) is the perfect finish on this cake! Of course the pecans and coconut just add extra crunch and chew to an already delicious recipe!

I’ve used this recipe to make a layer cake, cupcakes, and now a Watergate Bundt Cake!

This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

This may be my favorite way to make this cake now! Although, that may be biased of me, because I love bundt cakes more than a layer cake. I don’t know why. It must just be the midwestern girl in me, haha!

Some of my favorite bundt cakes include this Cherry 7-UP Pound Cake, with it’s sweet glaze on top! I also love this Lemon Zucchini Bundt Cake! I can’t wait for my garden this year so I can use my zucchini in this cake recipe. Some of my friends have made some seriously delicious looking bundt cakes as well. Including this Salted Caramel Kentucky Butter Cake from my friend Ashley. That caramel butter sauce looks divine! Or how about this Raspberry Amaretto Bundt Cake from Liz? I usually add some type of glaze or frosting, but this naked cake looks perfect! And for all you red velvet lovers out there, Lisa made a stunning Red Velvet Sour Cream Bundt Cake with a thick cream cheese frosting on top! Swoon!

This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

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Watergate Bundt Cake

Yield: serves 12-16

Prep Time: 15 minutes

Cook Time: 45 minutes

This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

Ingredients:

For the cake:

  • 1 box white cake mix
  • 1 cup canola oil
  • 1 package (3 oz) instant pistachio pudding mix
  • 1 cup lemon-lime soda (sprite, sierra mist, etc)
  • 3 large eggs
  • 1/2 cup chopped pecans

For the topping:

  • 1 cup skim milk
  • 1 package (3 oz) instant pistachio pudding mix
  • 1 tub (8 oz) Cool Whip, thawed
  • 1/2 cup chopped pecans
  • 1 cup sweetened shredded coconut

Directions:

  1. Preheat oven to 350°F. Spray a 12cup bundt pan with baking spray, set aside. I love this pan, never fails on me when I flip my cake out!
  2. In a large mixing bowl, beat cake mix, oil, pudding, eggs and lemon lime soda on medium spead until well blended (about 3 minutes). Fold in pecans.
  3. Pour batter into bundt cake pan. Bake for 45 minutes, until edges are lightly browned. Remove from oven and cool in pan about 5 minutes. Flip onto a wire rack and cool completely.
  4. For the frosting, whisk the milk and pudding mix together. Refrigerate for about 5 minutes. When ready to frost cake, fold the Cool Whip into the pudding mixture. Spread generously over the cake. Using your hand, press the pecans and coconut to the sides of the cake. ENJOY. Store covered in the refrigerator for up to 3 days.

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This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL!

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13 comments on “Watergate Bundt Cake”

  1. I have never even heard of a watergate cake and while I can see how people might think it’s an “old person’s” cake, I think it sounds amazing!! I love all things pistachio and think it’s such an underrated flavor!

  2. Haha, old person cake! I remember seeing this cake when I was little at potlucks and thinking the very same thing so I never took a slice. Now, I would love to eat this cake!!! YUM!!!

  3. Dawn

    Hey there college dorm room neighbor! Do you think you could substitute the oil in the cake or maybe cut it down?  I’ve made a similar cake but I felt like I could really taste oil. But, I love the pistachio!

    • Hi Dawn 🙂 I haven’t tried it in this recipe, but in other cake recipes I’ve swapped some of the oil for applesauce with no problems! You can’t taste the apple (and the pistachio in this cake is so tasty!) Let me know if that works 🙂

  4. OH JESUS THIS IS THE BEST THING THAT HAS HAPPENED TO ME TODAY 

  5. Aimee, this looks yummy! I haven’t made a bunt cake in a really long time! This one reminds me of Pistachio Salad my SIL used to make for every family get together, lol. I love pistachios so this is right up my alley! Thank you for sharing 🙂

  6. I love pistachio! This looks right up my alley! I’ve never made a bundt cake (who am I?) but there’s always a first!

  7. I have a thing for bundt cakes too! I love them! This one is so fun 🙂 Pinning!

  8. J Renee

    My mother made this cake all the time in the 70s – thanks for posting! I will definitely be making this for her!!

  9. bonnie

    please tell me what is an old persons cake???????

  10. Melissa

    I was thinking of adding crushed pineapple that has been drained both the mix and topping. That would replace the coconut and make it taste like the salad mom always made.

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