5.0 from 9 votes
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.
Prep Time
25 mins
Cook Time
25 mins
Additional Time
45 mins
Total Time
1 hr 45 mins
Servings: 18 Servings
Calories: 328 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
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
Instructions
Making The Cake
- 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.
- 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.
- Chop the pistachios coarsely. Fold in the pistachios into the batter.
- 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.
Cup of Yum
Making The Frosting
- 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.
- Add the whipped topping into the pudding mix. Fold the whipped topping into the mixture with a silicone spatula.
- 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
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
% 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.