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Watergate Cake

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Indulge in the delightful nostalgia of Watergate Cake, a retro dessert that effortlessly blends vibrant flavors with a moist texture. This easy-to-make cake features a unique combination of pistachio pudding and coconut, resulting in a treat that’s perfect for any gathering—from birthdays to potlucks. The fluffy cake base pairs wonderfully with creamy frosting and a sprinkle of sweetened coconut, making it both visually appealing and delicious. Whether you’re a baking novice or an experienced cook, this recipe will impress your friends and family while bringing back fond memories of classic desserts.

Ingredients

Scale
  • 1 (16.25-ounce) box white cake mix
  • 1 (3.4-ounce) box instant pistachio pudding
  • 1 cup 7 Up or club soda
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1 (3.4-ounce) box instant pistachio pudding for frosting
  • 1/2 cup whole milk
  • 1 (8-ounce) container frozen whipped topping
  • 1 1/2 cups sweetened flaked coconut for garnish
  • Maraschino cherries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the white cake mix and instant pistachio pudding. Add the soda, vegetable oil, and eggs, mixing until smooth.
  3. Gently fold in the sweetened coconut and chopped pecans.
  4. Pour the batter into a greased 9×13 inch baking pan and bake for about 32 minutes or until a toothpick comes out clean.
  5. Allow the cake to cool completely before frosting.
  6. For frosting, whisk together instant pistachio pudding and whole milk; fold in frozen whipped topping until blended.
  7. Frost the cooled cake and garnish with additional coconut and maraschino cherries if desired.

Nutrition

Find it online: https://recipzy.com/watergate-cake/