Watergate Cake I

Watergate Cake I


"If you like pistachio pudding, you will like this cake."


{{adjustedServings}} servings 253 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
  4. To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.
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  1. 13 Ratings


I always think of this cake around St. Patrick's Day. It's hard to tell from the picture but it's a light green from the pistachio pudding. I omit the walnuts and the frosting and add mini choco...

ease of preparation, inexpensive ingredients make this a great cake! I love to stock up on those cake and pudding mixes when they are on sale...this is a MUST DO CAKE!!! My co-workers raved an...

omg! this is such a good recipe. I like this better as cupcakes, they turned out better for me :)