Watergate Cake is a vintage pistachio dessert that became popular in American kitchens during the 1970s. This version, transcribed from an original recipe card in the Salvaged Recipes collection, combines white cake mix, instant pistachio pudding, eggs, vegetable oil, club soda, and chopped nuts. The pudding gives the cake its familiar pale-green color, while a fluffy pistachio frosting made with Dream Whip completes it. The precise origin of the Watergate name remains uncertain, although it is associated with the Watergate scandal era. References to the cake’s nuts and “cover-up” frosting later became part of its playful history.
Ingredients
Cake Mix:
- 14 ¼ oz white cake mix
- 3.4 oz instant pistachio pudding mix (1 box)
- 3 eggs
- 1 cup vegetable oil (Wesson recommended)
- 1 cup club soda
- ½ cup nuts (chopped, e.g., pecans or walnuts)
Frosting:
- 3.4 oz instant pistachio pudding mix
- 2.6 oz Dream Whip
- 1¼ cups cold milk
Instructions
Step 1: Prepare the Cake Batter
- Combine cake mix, pistachio pudding, eggs, oil, and club soda in a large bowl.
- Add chopped nuts.
- Mix for 3 minutes until smooth.
Step 2: Bake the Cake
- Preheat oven to 350°F (175°C).
- Pour batter into a Bundt pan or angel food pan.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Step 3: Cool the Cake
- Remove from oven and let cool completely in the pan.
- Once cooled, turn out onto a serving plate.
Step 4: Make the Frosting
- Combine pistachio pudding mix, Dream Whip, and cold milk in a bowl.
- Mix until thickened and spreadable.
Step 5: Frost and Serve
- Spread frosting evenly over the cooled cake.
- Refrigerate for 30 minutes before serving if desired.
Tips
- Add a few drops of green food coloring for the traditional bright Watergate hue.
- Fold in crushed pineapple (well-drained) to the batter for moisture and flavor.
- Substitute walnuts for chopped pecans or vice versa.
- Add coconut flakes to the frosting for added texture.
- Top with maraschino cherries for a vintage presentation.
- Chill the cake before serving for a firmer, refreshing texture.
- Replace Dream Whip with stabilized whipped cream if preferred.
- Toast the nuts before adding them for deeper flavor.
- Add mini chocolate chips for a fun twist.
- Bake in a 9×13 pan instead of Bundt for easier slicing.
Nutrition
Calories: 380kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 420mgPotassium: 130mgFiber: 1gSugar: 28gVitamin A: 80IUCalcium: 70mgIron: 1mg