Watergate Cake I11 Reviews
“If you like pistachio pudding, you will like this cake.” - by Suzanne Stull
Original recipe yields 1 -9x13 inch cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- 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.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
- 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.
Amount Per Serving (24 total)
- 253 cal
- 15.4 g
- 26.7 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 and rave..." See mored over this. The frosting is delicious! I used store brand mix instead of dream whip and it came out just as nice. It is soo incredibly fluffy and great tasting. It looks so pretty too with the cherries on top. I wouldn't change a thing....this is a great recipe. Give it a try! Sooo wonderfully moist too."
"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 chocolate c..." See morehips. Also, I only use the amount of oil that is called for on the back of the cake mix box. One cup of oil would have been way too much. Quick, easy and very moist."
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