Pistachio Pudding Cake (Watergate Cake)

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    25 mins

  • Additional Time

    45 mins

  • Total Time

    1 hr 45 mins

  • Servings

    18 Servings

  • Calories

    328 kcal

  • Cuisine

    American

Pistachio Pudding Cake (Watergate Cake)

Sweet pistachio pudding cake is a vintage recipe also known as Watergate cake that is sweet, nutty with a beautiful green color! Make this delicious cake for Christmas, St. Patrick's Day, or your next potluck.

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Ingredients

Servings

For the Cake

  • 15.25 ounces yellow cake mix 1 box
  • 5.1 ounces instant pistachio pudding can use a pack and a half of the smaller packs
  • 3 large eggs
  • 1 cup club soda can also use a lemon-lime soda
  • 1 cup butter melted,salted
  • 1 cup pistachios shelled and chopped, plus extra for garnish on frosting below

For The Frosting

  • 5.1 ounces instant pistachio pudding
  • 1 ¼ cup milk
  • 8 ounces whipped topping like Cool Whip
  • pistachios chopped, optional garnish
  • Maraschino cherries optional garnish
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Instructions

Making The Cake

  1. Preheat the oven to 350 degrees. Line a square 9 x 13 glass pan with parchment paper or grease well with cooking oil or a baking nonstick spray. Place the butter in a small bowl. Melt the butter in the microwave, about 1 minute.
  2. In a second large bowl add the yellow cake mix, the first box of instant pistachio pudding mix, eggs, club soda and melted butter. Stir until fully mixed with a spatula or an electric mixer.
  3. Chop the pistachios coarsely. Fold in the pistachios into the batter.
  4. Pour batter for the cake into the prepared pan. Bake in the oven for 35- 40 minutes or until cooked all the way through. Let the cake cool in the pan completely, at least 45 minutes. As a general rule, the cake should be cool to the touch.

Making The Frosting

  1. In a second large bowl add the second instant pudding mix and the milk. With a metal whisk, blend together the pudding mix and the milk.
  2. Add the whipped topping into the pudding mix. Fold the whipped topping into the mixture with a silicone spatula.
  3. Frost the cooled cake. Add chopped pistachios and optional maraschino cherries to the top of the cake, then slice and serve.

Notes

  • Please note you will need boxed pudding mixes for both the cake and the frosting.
  • Taste the frosting before frosting the cake. If you prefer a little more pistachio flavor in the frosting, try blending in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of almond extract. Almond extract in particular brings out the pistachio flavor, and the combination is extra delicious.
  • You can also add a little more green color to the frosting with a few drops of green food coloring.

Nutrition Information

Show Details
Calories 328kcal (16%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 60mg (20%) Sodium 518mg (22%) Potassium 136mg (4%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 426IU (9%) Vitamin C 0.4mg (0%) Calcium 98mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 18Servings

Amount Per Serving

Calories 328 kcal

% Daily Value*

Calories 328kcal 16%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 60mg 20%
Sodium 518mg 22%
Potassium 136mg 3%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 426IU 9%
Vitamin C 0.4mg 0%
Calcium 98mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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