Pistachio Cake Recipe

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

If you love pistachio, try our soft and chewy pistachio cookies. Loaded with white chocolate chips and pistachio pudding, they have great flavor and a perfect texture.

Slice of pistachio cake with pistachio frosting on a white plate with whole cake in background.


Why this Cake is Best

If you’ve never had a Watergate Cake you are truly missing out! It’s a vintage classic and one of the most popular recipes on my site, for a good reason.

The moist cake made with pistachio pudding is incredible. The light “frosting” made with Cool Whip or homemade whipped cream is the perfect finish to the nutty dessert.

Of course, I love adding the chopped pecans and coconut flakes to the top of the cake for that extra delicious crunch!

  • By using a boxed cake mix and instant pudding mix, you cut down on time and effort without sacrificing flavor.
  • I love the shape and the way the frosting wraps around each slice of a bundt cake.
  • No frosting bags to deal with or delicate piping.

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’m happy to add Watergate Bundt Cake to the list of new favorites!

Ingredients Needed

Ingredients needed to make pistachio cake.

To make this bundt version of Watergate cake, you need:

  • White cake mix
  • Instant pistachio pudding mix
  • Canola oil
  • Eggs
  • Spite – Or another lemon-lime flavored soda like Sierra Mist or 7UP.
  • Chopped pecans

For the topping:

Need a good bundt pan? I love this pan, never fails on me when I flip my cake out!

Slice of pistachio cake with pistachio frosting on a white plate and fork that says "eat dessert first."
Watergate bundt cake on a doily topped cake platter.
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!

More Cake recipes

Watergate Bundt Cake

4.90 from 28 votes
By: Aimee
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!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 servings

Ingredients 

For the cake:

  • 1 box white cake mix
  • 1 cup canola oil
  • 1 package instant pistachio pudding mix 3 oz
  • 1 cup lemon-lime soda sprite, sierra mist, etc
  • 3 large eggs
  • ½ cup chopped pecans

For the topping:

  • 1 cup skim milk
  • 1 package instant pistachio pudding mix 3 oz
  • 1 tub Cool Whip, thawed 8 oz
  • ½ cup chopped pecans
  • 1 cup sweetened shredded coconut

Instructions 

  • 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!
  • 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.
  • 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.
  • 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.

Notes

  • How to store: Because of the frosting, you need to keep this cake in the fridge. Store covered in the refrigerator for up to 3 days. A slice of this bundt cake tastes wonderful served cold!
  • Removing cake from pan: If your bundt cakes tend to break, crumble or get stuck when you try to remove them from the pan, you may be leaving it in the pan too long. After taking the cake out of the oven, let it rest in the pan for only 5 minutes! Tap the bottom of the pan gently with a knife to help loosen the cake.
  • Can you freeze this cake? Yes, you can freeze this cake before you frost it! After baking the bundt, remove it from the pan and wrap in foil twice to freeze. When ready to eat, let the cake thaw at room temperature then frost with the cool whip topping, pecans and coconuts.

Nutrition

Calories: 251kcal, Carbohydrates: 12g, Protein: 3g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 18g, Cholesterol: 35mg, Sodium: 71mg, Fiber: 1g, Sugar: 9g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on June 12, 2020

Comments & Reviews

  1. 5 stars
    I loved when I poured the soda in and it’s wash like a green bath bomb! I have it in the oven now! I used yellow cake mix,

  2. 5 stars
    This is the first time I’ve made this cake. But we sure love it!! I’ll be making this often. I doubled it and baked it in my 9″ square pans. This would also be good with a cream cheese frosting..

  3. My bro-in-law makes this all the time. Only he uses orange juice instaed of soda and then he pulls about a1/3 of the mix out and adds 1/2 to 3/4 cup chocolate syrup. Pour in the greena nd then lay in the chocolate in a bundt pan. No topping just powedered sugar.

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