Watergate Cake III

Watergate Cake III

24

"I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!"

Ingredients

{{adjustedServings}} servings 340 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.
  2. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
  3. Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.
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Reviews

24
  1. 28 Ratings

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My grandmother used to make this cake every time we visited. Until I found the recipe here I did not realize it was so simple to make. Now I'll continue the tradition!

I loved this recipe, added walnuts and next time I will add a coconut topping. This is not one of those super rich, overly sweet desserts that we don't care for. Followed the recipe exactly and ...

I made this cake for Easter. Left out the coconut and added pineapple. Made the frosting with 1/2 c. butter, 8 oz. cream cheese and pudding. I think I brought home two pieces. It was so good, wi...