bundt cake
This Watergate Bundt Cake is moist and nutty with pistachio pudding and pecans, topped with a light whipped cream frosting and shredded coconut. Perfect for a delicious dessert.
Ingredients
Main Ingredients
- 1 box white cake mix
- 1 cup canola oil
- 1 package instant pistachio pudding mix 3 oz
- 1 cup lemon-lime soda such as Sprite or Sierra Mist
- 3 large eggs
- 0.5 cup chopped pecans
- 1 cup skim milk
- 1 tub Cool Whip, thawed 8 oz
- 0.5 cup chopped pecans for topping
- 1 cup sweetened shredded coconut for topping
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 12-cup bundt pan with baking spray and set aside.
- In a large mixing bowl, beat cake mix, oil, pistachio pudding mix, eggs, and lemon-lime soda on medium speed until well blended, about 3 minutes. Fold in 0.5 cup chopped pecans.
- Pour batter into the prepared bundt pan. Bake for 45 minutes, or until edges are lightly browned. Remove from oven and cool in pan about 5 minutes. Flip onto a wire rack and let cool completely.
- For the frosting, whisk skim milk and pistachio pudding mix together and refrigerate for 5 minutes. Fold in the thawed Cool Whip. Spread frosting generously over the cooled cake. Press remaining pecans and shredded coconut to the sides of the cake. Store covered in the refrigerator up to 3 days.
Notes
This cake is perfect to make ahead and freeze before frosting. Thaw completely before frosting and garnishing.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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