Watergate Cake III

Watergate Cake III

22 Reviews 1 Pic
Shawna Wallis
Recipe by  Shawna Wallis

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 x 13 inch sheet cake



  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.

Share It

Reviews (22)

Rate This Recipe


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 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.



This recipe is GREAT. I used nuts, but not coconut. These cakes actually get more moist the longer they sit and are actually better the second or third day.I just made it for the 4th time using funfetti cake and vault as the soda. It really gave it some color and was just as delicious! I recently experimented and changed the flavors too. We made orange and butterscotch changing both the pudding and the pop.

More Reviews

Similar Recipes

Cream of Coconut Cake

Cream of Coconut Cake

Pistachio Cake II

Pistachio Cake II

Earthquake Cake II

Earthquake Cake II

Pina Colada Cake II

Pina Colada Cake II

Coconut Cream Cake II

Coconut Cream Cake II

Watergate Cake IV

Watergate Cake IV


Amount Per Serving (18 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 374 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Earthquake Cake II


next recipe:

Pistachio Cake II