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–+ servings
Watergate Cake
Watergate Cake is a retro dessert that gained popularity in the 1970s, known for its distinctive pistachio flavor and vibrant green hue. It’s made with instant pistachio pudding mix, white cake mix, and club soda, making it both moist and uniquely flavored. The cake is often topped with a creamy, fluffy pistachio frosting. Despite its mysterious name, this cake has nothing to do with politics, the name likely originated from a marketing twist during the Watergate scandal era. Beloved for its nostalgic flavor and simple preparation, it's perfect for potlucks, holidays, or a whimsical treat anytime.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 12
Calories 427 kcal

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

  • Substitute lemon-lime soda for club soda for a citrusy twist.
  • Add shredded coconut to the frosting for texture.
  • Use a bundt pan for a classic presentation, or cupcakes for individual servings.
  • Store leftovers in the refrigerator for up to 5 days.
  • For a richer cake, use whole milk instead of water or club soda.

Nutrition

Calories: 427kcalCarbohydrates: 47gProtein: 5gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 44mgSodium: 499mgPotassium: 119mgFiber: 1gSugar: 32gVitamin A: 106IUVitamin C: 0.02mgCalcium: 123mgIron: 1mg
Keyword bundt cake, easy baking, pistachio
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