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Watergate Cake
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5 from 4 votes

Watergate Bundt Cake

Watergate Bundt Cake - a vintage 1970s recipe - is a delicious, pistachio flavored cake with pistachio frosting, whipped cream and cherries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 331kcal
Author Lise Sullivan Ode

Ingredients

For the cake

  • 1 box white cake mix I used Betty Crocker - 18.25 oz.
  • 1 cup club soda
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ box 3.4 oz package of pistachio flavored instant pudding mix reserve the other half for frosting
  • ½ cup chopped pecans

For the frosting

  • 1 envelope Dream Whip
  • 1 ½ boxes pistachio flavored instant pudding mix use the 3.4 oz packages
  • 1 ½ cups whole milk, cold

For the topping

  • 2 cups Cool Whip or whipped cream
  • 8 Maraschino cherries

Instructions

For the cake

  • Preheat oven to 350°F. Grease a Bundt pan generously with vegetable shortening. Set aside.
  • Place all of the cake ingredients in a large bowl. With an electric mixer, beat on low until combined, then turn up to medium high and beat for 2 minutes. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let cool.

For the frosting

  • Meanwhile, prepare frosting. Add frosting ingredients to a large bowl. Mix with an electric mixer on medium high until thickened. Spread onto cooled cake. Garnish with Cool Whip or whipped cream and cherries. If desired, place Cool Whip in a pastry bag fitted with a 1M pastry tip to pipe onto cake. Store covered in refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 345mg | Potassium: 118mg | Fiber: 1g | Sugar: 23g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg