Watergate Cake II

Watergate Cake II

Bev 0

"White cake with pistachio pudding, coconut and pecans topped with pistachio icing."

Ingredients {{adjustedServings}} servings 389 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes. Fold in coconut and nuts. Pour into greased and floured 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.
  3. To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.
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Reviews 8

  1. 9 Ratings


made these into cupcakes to give away to the neighbors for St. Paddy's day. No need for food coloring, as the pistachio pudding does it for you. I didn't have a white mix but a yellow instead so just added a few drops of green food coloring to the cake batter. I like this better than the Watergate I recipe because of the coconut. I did use a stabilizer (mrs. Oedeker's) since I didn't know if folks would refrigerate right away. Used a store brand version of Dream Whip and it came out perfect. I didn't have lemon-lime carb. soda so used some Aquafina brand Citrus blend carbonated water. Any carbonated clear beverage would do. Placed a cherry atop each cupcake. Looks really cute and festive.


I made this cake just the way the recipe called for. It was perfect. Lots of requests for the recipe.


This cake was great and easy to make. I substiituted cool whip for the packaged whipped cream. It was easy to prepare and tasted great! I would make this again.