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!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
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.
Fold in 0.5 cup of chopped pecans into the batter until evenly distributed.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
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.
Fold the whipped topping into the pudding mixture until smooth and creamy.
Spread the frosting evenly over the cooled cake, ensuring full coverage.
Sprinkle 0.25 cup of chopped pecans over the top of the frosting for garnish.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Cut into squares and serve chilled. Enjoy your Watergate Cake!
Nutrition Facts
Calories |
4860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 6055 mg | 263% | |
| Total Carbohydrate | 634.2 g | 231% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 374.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1405 mg | 108% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1427 mg | 30% | |
*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.
