Description
This Watergate Bundt Cake is a soft, moist, and nutty dessert made with pistachio pudding, cake mix, and chopped nuts, topped with a simple vanilla glaze. Perfect for holidays, gatherings, or a sweet treat any time!
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup club soda
- ½ cup vegetable oil
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Chopped nuts & coconut for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- In a large bowl, mix cake mix, pudding mix, eggs, club soda, and oil until smooth.
- Stir in chopped nuts and coconut (if using).
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled cake and garnish with nuts and coconut.
- Slice, serve, and enjoy!
Notes
- For a stronger pistachio flavor, add ½ teaspoon of almond extract.
- To make the cake more vibrant, add a few drops of green food coloring.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American