Yield: serves 12-16
Watergate Bundt Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
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
- ½ 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
- 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.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 35mgSodium: 71mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.