Watergate Cake
Watergate Cake combines a moist pistachio cake base with creamy pistachio pudding frosting, shredded coconut, and toasted pecans for a deliciously unique dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 box white cake mix 18.25 ounces
- 1 cup vegetable oil
- 1 package instant pistachio pudding mix 3 ounces
- 1 cup lemon-lime soda
- 3 large eggs
- 0.5 cup chopped pecans toasted, optional
- 0.5 cup sweetened shredded coconut
Frosting Ingredients
- 1.5 cups milk
- 1 package instant pistachio pudding mix 3 ounces
- 8 ounces Cool Whip thawed
- 0.5 cup chopped pecans toasted, optional
- 0.5 cup sweetened shredded coconut
Instructions
Preparation Steps
- In a large bowl, mix the white cake mix, vegetable oil, instant pistachio pudding mix, eggs, and lemon-lime soda at medium speed until combined. Fold in the chopped pecans and shredded coconut.
- Pour the batter into greased and floured 9-inch round cake pans. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on wire racks.
- For the frosting, whisk the instant pistachio pudding mix and milk together until slightly thickened, about 2 minutes. Gently fold in the Cool Whip until smooth and combined.
- Spread a layer of frosting on top of the first cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Press the chopped pecans and shredded coconut onto the sides and top of the cake. Refrigerate for at least two hours to set before serving chilled.
Notes
This classic cake is perfect for any celebration. For a twist, try substituting the pistachio pudding with vanilla or almond pudding.