Watergate Cake

Indulge in a retro dessert classic with this irresistibly moist and fluffy Watergate Cake! Bursting with the nutty, sweet charm of pistachio pudding and a hint of fizzy effervescence from creamy club soda, this vintage recipe is both delightfully simple and crowd-pleasing. Each bite unveils a tender white cake base studded with crunchy chopped pecans, topped with a cloud-like pistachio whipped frosting for a creamy finish. With just 15 minutes of prep, it’s effortlessly impressive for holidays, potlucks, or a nostalgic treat anytime. Serve this chilled pistachio cake straight from the fridge, garnished with more pecans for a beautiful, crunchy finish. Perfect for dessert lovers who crave unique flavors and timeless flair!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 box White cake mix
• 1 box (3.4 ounces) Instant pistachio pudding mix
• 0.5 cup Vegetable oil
• 1 cup Club soda
• 3 large Eggs
• 0.5 cup Chopped pecans
• 1 box (3.4 ounces) for frosting Instant pistachio pudding mix
• 1.5 cups Milk
• 8 ounces Whipped topping (such as Cool Whip)
• 0.25 cup for garnish Chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.

Step 2

In a large mixing bowl, combine the white cake mix, 1 box of instant pistachio pudding mix, vegetable oil, club soda, and eggs. Mix until smooth and fully combined, scraping down the sides of the bowl as needed.

Step 3

Fold in 0.5 cup of chopped pecans into the batter until evenly distributed.

Step 4

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Step 5

Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 6

Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Step 7

While the cake cools, prepare the frosting. In a medium bowl, whisk together the second box of pistachio pudding mix and milk until thickened, about 2 minutes.

Step 8

Fold the whipped topping into the pudding mixture until smooth and creamy.

Step 9

Spread the frosting evenly over the cooled cake, ensuring full coverage.

Step 10

Sprinkle 0.25 cup of chopped pecans over the top of the frosting for garnish.

Step 11

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Step 12

Cut into squares and serve chilled. Enjoy your Watergate Cake!

Nutrition Facts

Serving size	(1804.6g)

Amount per serving	% Daily Value*
Calories	4859.7

Total Fat 236.3g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 67.5g
Cholesterol 590.9mg	0%
Sodium 6055.4mg	0%
Total Carbohydrate 634.2g	0%
Dietary Fiber 8.1g	0%
Total Sugars 374.3g
Protein 48.9g	0%

Vitamin D 284.0IU	0%
Calcium 1405.2mg	0%
Iron 12.7mg	0%
Potassium 1427.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 4.0%

Carbs: 52.2%