Introducing the iconic Watergate Cake – a blast from the past that’s still delighting taste buds today!
This vintage dessert combines rich pistachio, coconut, and pecans in a moist, fluffy cake.
And it’s topped with a light, creamy, bright green frosting that only adds to the deliciousness.
Perfect for potlucks, family gatherings, or any occasion that calls for something fun and retro, one slice isn’t enough!
What is Watergate Cake?
Watergate Cake is a light and fluffy dessert that originated in the United States during the 1970s, around the time of the Watergate scandal—hence its intriguing name!
This cake is typically made with pistachio pudding mix, which gives it a lovely green hue and a slightly nutty flavor.
And as mentioned, it’s often topped with a whipped frosting, sometimes made with more pistachio pudding or Cool Whip.
Despite its political name, Watergate Cake has nothing to do with the scandal itself. In fact, nobody really knows the true origins.
But its delicious flavor has made it a nostalgic favorite at potlucks and family gatherings!
Why You’ll Love This Watergate Cake
Easy to Make: This recipe is a breeze to prepare. It requires only a few simple ingredients and straightforward instructions, so it’s ideal for home cooks or those new to baking.
Crowd-Pleaser: With its unique green color and delicious taste, Watergate Cake will be a hit at any gathering or celebration.
Moist Texture: Thanks to the inclusion of instant pudding mix and lemon-lime soda, this cake boasts an exceptionally moist and tender crumb.
Deliciously Nutty: The combination of pistachio pudding, chopped pecans, and shredded coconut gives this cake a rich, nutty taste that is unique and irresistible.
Ingredients
- White Cake Mix: The foundation of this retro cake, it provides a fluffy, sweet base that’s easy to whip up.
- Instant Pistachio Pudding Mix: This star ingredient infuses the cake and frosting with a distinct, nutty pistachio flavor.
- Eggs: Essential for binding the cake together and creating a tender, moist crumb.
- Vegetable Oil: Adds richness and keeps the cake deliciously soft and moist.
- Lemon-Lime Soda: The secret ingredient that gives the cake an extra flavor and a light, airy texture.
- Chopped Pecans: Nutty, crunchy bits that add texture and depth to every bite of the cake and frosting.
- Shredded Sweetened Coconut: Provides a sweet, tropical flavor and a delightful chewy texture to the cake and garnish.
- Cold Milk: The key to creating a creamy, dreamy frosting that spreads smoothly over the cake.
- Whipped Topping: Lightens the frosting, making it fluffy, cloud-like, and irresistible.
- Crushed Pineapple (optional): You can leave this out, but the added fruity flavor really makes this cake pop!
How to Make Watergate Cake
The vibrant green color of this cake makes it a showstopper on any dessert table.
Meanwhile, its unique blend of flavors keeps everyone coming back for seconds.
But thanks to a few shortcuts, it’s ready in a flash!
1. PREP: Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
2. MIX: Beat the cake mix, pistachio pudding, eggs, and oil until smooth, then stir in the soda, chopped pecans, and coconut (and the crushed pineapple, if using).
3. BAKE: Pour the batter into the pan and bake for 35-40 minutes. Let cool completely before frosting.
4. FROST: Blend the remaining pudding mix and cold milk until thick. Fold in the whipped topping and spread evenly over the cooled cake. Garnish with chopped pecans and coconut.
5. CHILL: Refrigerate for at least 30 minutes before serving. Enjoy!
Tips For the Best Watergate Cake
This retro dessert is like a party in your mouth with its moist, fluffy layers and creamy, dreamy frosting.
But before you start, check out these tips:
- Soda choice. Use a lemon-lime soda like 7UP or Sprite to give the cake its signature flavor and moisture. Or try ginger ale for a lightly spiced finish.
- Add-ins are key. Don’t skip the chopped pecans and shredded coconut, as they add texture and flavor to the cake.
- Chill the cake. Chill the cake for at least 30 minutes before slicing and serving. This allows the frosting to set and the flavors to meld together.
- Freezing tip. For a moister cake, freeze it after baking and cooling, then frost it just before serving.
- Variations. You can add chopped walnuts, pineapple, or chocolate chips to the batter. You can also use a yellow cake mix instead of a white one, but the color will be less vibrant.
- Topping ideas. Sprinkle over some mini marshmallows, pineapple tidbits, or chopped maraschino cherries for color.
How to Store
Believe it or not, this cake tastes best the day after it’s made right out of the fridge.
So it’s perfect as a make-ahead dessert!
To Store: Keep the Watergate Cake in an airtight container in the fridge for up to 5 days.
To Freeze: Wrap the unfrosted cake tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
More Cake Mix Desserts You’ll Love
Funfetti Cake Mix Cookies
Cake Mix Cookie Bars
Pumpkin Dessert With Yellow Cake Mix
Cake Mix Brownies
Watergate Cake
12
servings20
minutes40
minutes466
kcalWatergate Cake features a moist, fluffy pistachio sponge topped with light whipped frosting, crunchy pecans, and chewy coconut. It’s retro and super fun!
Ingredients
- For the Cake
1 (15.25 ounce) box white cake mix
1 (3.4 ounce) box instant pistachio pudding mix
3 eggs
3/4 cup vegetable oil
1 cup lemon-lime soda (such as 7UP or Sprite)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut
1 (20 ounce) can crushed pineapple, drained, optional
- For the Frosting
1 (3.4 ounce) box instant pistachio pudding mix
1 1/2 cups cold milk
1 (8 ounce) container whipped topping, thawed
1/4 cup chopped pecans, for garnish
1/4 cup shredded sweetened coconut, for garnish
Instructions
- Preheat the oven to 350°Fahrenheit. Grease and line a 9×13-inch baking pan with parchment paper.
- Make the cake: In a large bowl, beat the cake mix, 1 box of pistachio pudding mix, eggs, and oil with an electric mixer on medium speed for 2-3 minutes. Add the soda and blend until just combined.
- Fold in the 1/2 cup each of chopped pecans and shredded coconut. If using, add the well-drained crushed pineapple and mix.
- Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.
- Make the frosting: When the cake is cool, blend the remaining box of pistachio pudding mix and cold milk on medium speed for 2 minutes until thick.
- Gently fold the whipped topping into the pudding mixture until combined and fluffy.
- Spread the frosting evenly over the cooled cake. Garnish with the remaining 1/4 cup each of chopped pecans and coconut.
- Chill the cake for at least 30 minutes before slicing and serving. Enjoy!
Notes
- Use a lemon-lime soda like 7UP or Sprite to give the cake its signature flavor and moisture. Or try ginger ale for a lightly spiced finish.
- Sprinkle over some mini marshmallows, pineapple tidbits, or chopped maraschino cherries for color.
