Watergate Cake III

Watergate Cake III

24
Shawna Wallis 0

"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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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:
  • 36 mg
  • 12%
  • 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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SANDRA KREIDER
12/30/2002

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!

roxmj
7/25/2013

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 this turned out perfect. The frosting is to die for. I will make this many times over. This is pretty easy to make. Thank you for posting this recipe.

Phyllis Ryder Brown
5/3/2009

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, will definately make this again and again.