Watergate Bundt Cake

Name: Watergate Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 box white cake mix; 1 small box (3.9 oz) instant pistachio pudding mix; 4 large eggs; 1 cup sour cream; 1/2 cup vegetable oil; 2/3 cup water; 1 cup sweetened, shredded coconut; 1 cup chopped pecans; 1 cup crushed pineapple, well drained; Frosting:; 1 small box (3.9 oz) instant pistachio pudding mix; 2 cups heavy cream

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Prep Time: 20

Cook Time: 60

Total: 80

Servings: 13.5

Instructions

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Step 1

Preheat oven to 350. Butter and flour bundt pan (I use bakers spray) and set aside.

Step 2

In the bowl of your mixer, beat cake mix, pudding mix, eggs, sour cream, oil and water on medium low speed until just combined. Scrape the sides of the bowl then increase mixer speed to medium and beat for 2 minutes. Fold in coconut, pecans, and pineapple and spread in prepared pan.

Step 3

Bake for roughly an hour or until a knife inserted in the center of the cake comes out with moist crumbs but no raw batter. Let cake cool in bundt pan for 15 minutes, then carefully turn onto cooling rack to cool completely.

Step 4

Prepare frosting: In the bowl of your mixer, beat pudding mix and whipped cream with your mixer's whisk attachment until smooth. Frost cooled cake. Top with additional pecans, whipped cream, or cherries if desired.

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