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Watergate Cake III

Watergate Cake III

Shawna Wallis

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

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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:
  • 36 mg
  • 12%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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

SANDRA KREIDER
9
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!

Phyllis
8
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.

TURNER3
7
4/18/2007

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.