Watergate Cake II

Watergate Cake II

7 Reviews 1 Pic
Recipe by  Bev

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

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Adjust Servings

Original recipe yields 9 x 13 inch cake



  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 (7)

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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.

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Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet



previous recipe:

Better than Sex Cake IV


next recipe:

Pistachio Cake II