Watergate Cake is a unique, moist dessert that brings together the delightful flavors of pistachio, coconut, and a hint of citrus. Topped with a creamy, fluffy frosting and loaded with pistachios and coconut, this cake is perfect for anyone who loves a sweet and nutty treat. Its vibrant green color and rich flavor make it an ideal addition to any celebration or as a simple indulgence.

Why You’ll Love This Recipe

Watergate Cake is a fun and easy dessert that combines the richness of pistachios with the fluffiness of a cake. The use of pistachio pudding mix gives the cake its signature flavor, while the lemon-lime soda adds a slight citrusy zing. Topped with a creamy frosting made from whipped topping and milk, this cake is sure to impress with its delicious texture and refreshing taste. It’s quick to prepare, requiring minimal effort while delivering maximum flavor, making it perfect for both casual gatherings and special occasions.

Ingredients

1 pkg. 2-layer-size white cake mix
2 (3-oz.) pkg. pistachio instant pudding and pie mix
3 large eggs
1 cup vegetable oil
1 cup lemon-lime soda
1 cup chopped roasted, shelled pistachios
1 cup sweetened flaked coconut
1 cup milk
1 (8-oz.) container frozen whipped dessert topping, thawed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep Pan

Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.

Mix Cake

In a large bowl, beat together cake mix, one of the pudding mixes, eggs, vegetable oil, and lemon-lime soda with an electric mixer on medium speed until smooth.
Fold in 1/2 cup pistachios and 1/2 cup coconut. Spread the batter in the prepared pan.

Test Kitchen Tip: Feel free to substitute pecans, walnuts, or other nuts of your choice. Fun fact: pistachio pudding mix is made with almonds!

Bake and Cool

Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack (about 1 hour).

Frost and Serve

In a large bowl, whisk together the remaining package of pudding mix and milk until thickened.
Fold in the whipped topping and spread the mixture over the cooled cake.
Top with the remaining 1/2 cup pistachios and 1/2 cup coconut.

Servings and Timing

Servings: Makes approximately 12-16 servings.
Preparation Time: 15 minutes
Baking Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes

Variations

Nut Options: If you’re not a fan of pistachios, feel free to substitute with your favorite nuts such as walnuts, pecans, or almonds.
Lighter Version: For a lighter version, you can use a low-fat whipped topping and substitute the cake mix with a lighter alternative.
Fruity Twist: Add a handful of chopped pineapple or other fruits to the batter for an extra fruity layer of flavor.

Storage/Reheating

Store Watergate Cake in an airtight container in the refrigerator for up to 4 days. The cake will stay moist and flavorful when chilled.
This cake is best served cold and does not require reheating. However, if you prefer it at room temperature, let it sit out for about 30 minutes before serving.

FAQs

1. Can I use a different flavor of instant pudding mix?

Yes, while pistachio is the signature flavor of this cake, you can substitute with other pudding flavors like vanilla or chocolate for a different twist.

2. Can I make Watergate Cake ahead of time?

Yes! In fact, it’s often better when made a day ahead, as the flavors have time to meld. Store it in the fridge until ready to serve.

3. Can I freeze this cake?

Yes, you can freeze the cake before frosting it. Wrap the cooled cake in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw in the fridge before frosting and serving.

4. What can I use if I don’t have whipped topping?

If you don’t have whipped topping, you can substitute with fresh whipped cream or a homemade whipped topping made with heavy cream and sugar.

5. Can I use a different soda instead of lemon-lime soda?

While lemon-lime soda gives the cake its signature flavor, you can substitute with club soda or even ginger ale for a different taste.

6. Can I make this cake without nuts?

Yes, you can omit the pistachios and coconut if you prefer a nut-free version. You can also use another type of topping like sprinkles or chocolate chips.

7. Is it possible to use cake flour instead of regular flour?

For this recipe, it’s best to stick with the regular cake mix, as it provides the ideal texture. Cake flour will alter the consistency of the cake.

8. Can I make this cake in a different size pan?

Yes, you can use a different-sized pan, but adjust the baking time accordingly. A smaller pan may require a longer baking time, while a larger pan may bake faster.

9. What should I do if the cake gets too dry?

If your cake turns out dry, try adding a bit more whipped topping to the frosting layer or drizzle some simple syrup on the cake before frosting to add moisture.

10. Can I use fresh pistachios instead of roasted ones?

Yes, you can use fresh pistachios, but roasted pistachios will give a richer flavor. If using fresh pistachios, you may want to toast them lightly in the oven to enhance the taste.

Conclusion

Watergate Cake is a delightful dessert that combines rich, nutty flavors with a soft and moist texture. The pistachio cake base, complemented by a light and creamy frosting, makes it a crowd favorite for any occasion. With its simple preparation and fun twist on classic cake recipes, Watergate Cake is sure to become a staple in your dessert rotation.

Ezabella

Watergate Cake Recipe

Why You’ll Love This Recipe

Ingredients