Watergate Cake
User Reviews
5
Watergate Cake
Description
The Watergate Cake starts with a boxed white cake mix combined with instant pistachio pudding and citrus-flavored soda to improve moisture and impart a subtle pistachio and lemon-lime flavor. Pecans and sweetened coconut are folded into the batter, adding nutty crunch and chewiness throughout the cake.
After baking and cooling, the frosting is prepared by whisking instant pistachio pudding mix with milk and folding in whipped topping to create a fluffy, creamy layer. This frosting is spread over the cake, then topped with more coconut and pecans, and finished with maraschino cherries to add color and a hint of sweetness.
This cake is suited for celebrations or a distinctive dessert choice, offering a combination of creamy, nutty, and fruity elements. The pistachio and coconut flavors give it a unique taste compared to more common cakes.
An alternative frosting uses Dream Whip and milk beaten to soft peaks with added pistachio pudding mix for a lighter topping with less thickness than Cool Whip.
Ingredients
FOR THE CAKE
- 1 (15.25 ounce) white cake mix box
- ¾ cup vegetable oil
- 1 (3.4 ounce) instant pistachio pudding mix or sub with the 1-ounce box of sugar-free instant pudding, box
- 3 large egg
- 1 cup lemon-lime soda or sub with Sprite, ginger ale, or club soda, 7UP
- ½ cup pecan finely chopped
- ½ cup sweetened coconut flakes
FOR THE FROSTING
- 1 (3.4 ounce) instant pistachio pudding mix or sub with a 1-ounce package of the sugar-free version, box
- 1 cup milk cold
- 16 ounces whipped topping thawed in the refrigerator, frozen, such as Cool Whip
- ½ cup sweetened coconut flakes
- ½ cup pecan finely chopped
- maraschino cherries for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large bowl, combine the cake mix, oil, pudding mix, eggs, and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly).
- Fold in the pecans and coconut.
- Pour the batter into the prepared baking dish.
- Bake the cake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
- Once the cake is cool, prepare the frosting. To make the frosting, whisk together the pudding mix and milk until combined and slightly thickened, about 1-2 minutes. Carefully fold the whipped topping into the pudding until combined.
- Spread on the cake and sprinkle the coconut and pecans over top. Garnish with maraschino cherries.
Notes
- Dream Whip with milk and pistachio pudding mix can replace Cool Whip for a lighter frosting with a less thick consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 3402 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 340.2kcal | 17% |
| Carbohydrates | 34.5g | 12% |
| Protein | 4.3g | 9% |
| Fat | 22.5g | 35% |
| Saturated Fat | 9.8g | 49% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 35.8mg | 12% |
| Sodium | 220.4mg | 9% |
| Potassium | 41.5mg | 1% |
| Fiber | 1.3g | 5% |
| Sugar | 15.3g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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