Description
Indulge in the delightful nostalgia of Watergate Cake, a retro dessert that brings together the unique flavors of pistachio pudding, light white cake, and a sweet coconut topping. This easy-to-make cake is perfect for any occasion, from family gatherings to birthday celebrations or simply as a sweet treat at home. The moist texture and vibrant green color make it visually appealing while the combination of coconut and pecans adds delightful crunch. Impress your guests with this classic recipe that guarantees second helpings!
Ingredients
Scale
- 1 box white cake mix
- 1 box instant pistachio pudding
- 1 cup club soda (or 7 Up)
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sweetened flaked coconut (for frosting)
- 1/2 cup chopped pecans (for frosting)
- 1/2 cup whole milk
- 1 container frozen whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the white cake mix, instant pistachio pudding, club soda, vegetable oil, and eggs. Mix on medium speed for about 2 minutes until well blended.
- Gently fold in the sweetened flaked coconut and chopped pecans using a rubber spatula.
- Pour the batter into the prepared baking pan and bake for approximately 32 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, whisk together the instant pistachio pudding and whole milk in another bowl; let sit for about 5 minutes until thickened. Fold in the frozen whipped topping until smooth.
- Once cooled, spread the frosting over the cake and garnish with additional sweetened flaked coconut and maraschino cherries.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 26g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg