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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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!
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!
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