Servings
Font
Back
0 from 21 votes

Watergate Cake

This vintage Watergate Cake is a pistachio, pecan, and coconut dessert that's topped with a creamy whipped frosting.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 16 slices
Calories: 3402 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE
  • 1 (15.25 ounce) box white cake mix
  • ¾ cup vegetable oil
  • 1 (3.4 ounce) box instant pistachio pudding mix (or sub with the 1-ounce box of sugar-free instant pudding)
  • 3 large eggs
  • 1 cup 7UP lemon-lime soda (or sub with Sprite, ginger ale, or club soda)
  • ½ cup Finely chopped pecans
  • ½ cup sweetened coconut flakes
FOR THE FROSTING
  • 1 (3.4 ounce) box instant pistachio pudding mix (or sub with a 1-ounce package of the sugar-free version)
  • 1 cup cold milk
  • 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
  • ½ cup sweetened coconut flakes
  • ½ cup Finely chopped pecans
  • Garnish: maraschino cherries

Instructions

    Cup of Yum
  1. 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).
  2. Fold in the pecans and coconut.
  3. Pour the batter into the prepared baking dish.
  4. 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.
  5. 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.
  6. Spread on the cake and sprinkle the coconut and pecans over top. Garnish with maraschino cherries.

Notes

  • Instead of the Cool Whip, you can make the frosting using Dream Whip. To do so, beat together 2 envelopes (2.6 oz total) Dream Whip and 1 ¼ cups cold milk on high speed for 4-5 minutes, until soft peaks form. Add 1 small box of instant pistachio pudding mix and beat until fluffy. Spread on the cake, and garnish with pecans and coconut. The coating of Dream Whip frosting just won't be quite as thick as when you use 16 ounces of Cool Whip.

Nutrition Information

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 Monounsaturated Fat 0.4g Cholesterol 35.8mg (12%) Sodium 220.4mg (9%) Potassium 41.5mg (1%) Fiber 1.3g (5%) Sugar 15.3g (31%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 3402

% 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.