Watergate Cake
This vintage watergate cake is made with a cake mix and pistachio instant pudding. It's so good and the perfect addition to any spring/summer gathering. Great for Easter, St. Patrick's Day or Mother's Day!
Servings: 8 servings
Ingredients
- 1 Box of White Cake Mix
- 3/4 cup of vegetable oil
- 1 3.4 ounce packet of instant pistachio pudding mix
- 1 cup of 7-up soda
- 3 large eggs
- 1/2 cup of sweetened flaked coconut
- 1/2 cup of toasted pecans
Frosting
- 1 1/2 cups milk
- 1 3.4 ounce packet of instant pistachio pudding
- 8- ounce Cool Whip thawed
- 1/2 cup of sweetened flaked coconut
- 1/2 cup of toasted chopped pecans
Instructions
For the Cake:
- Preheat oven to 350 degrees. In a large mixing bowl mix with a mixer on medium speed the cake mix, oil, pudding, eggs, and 7-Up. Once mixed, fold in pecans and coconut. Pour into two greased 9-inch cake pans and bake for 35-40 minutes or until done. Let cakes cool completely before frosting.
For the Frosting:
- Combine pudding and milk and stir for until slightly thickened (usually around 2-4 minutes). Fold in Cool Whip. Spread frosting on the first layer of the cake and then frost the entire cake. Press the coconut and the pecans into the frosting and then refrigerate for at least 4 hours. Serve cold.
Notes
We keep this cake covered in the fridge. We simply keep it in a cake carrier.