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Watergate Cake
Watergate Cake is a retro dessert with lots of pistachio flavor in the cake and the frosting.
Course
Dessert
Cuisine
Southern
Keyword
Easter, pistachio
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
16
Author
Christin Mahrlig
Ingredients
1
(16.25-ounce)
box white cake mix
1
(3.4-ounce)
box instant pistachio pudding mix
3
large eggs
1
cup
Crisco Vegetable oil
1
cup
club soda
1/2
cup
finely chopped walnuts
Frosting
1
(3.4-ounce)
box instant pistachio pudding
1
package cool whip mix
1 1/2
cups
cold milk
additional walnuts for garnish
Instructions
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
Using an electric mixer, beat cake mix, 1 box of pistachio pudding, eggs, vegetable oil, and club soda for 2 minutes. Stir in walnuts.
Pour batter into prepared pan and bake for 50 to 55 minutes.
Let cool 5 minutes and then remove from pan to cool completely.
To make frosting. beat 1 box pistachio pudding, cool whip mix, and milk until thick. Spread frosting on cooled cake. Top with walnuts.
Notes
Use the pistachio pudding straight from the box. Do not make pudding with it.
Nutrition
Calories:
259
kcal