Watergate Cake Recipe with Dream Whip

This Watergate Cake graced the table at many potlucks and family gatherings. Everyone is always eager to get their piece. Delicious and easy-to-make pistachio with a nutty flavor and creamy whipped frosting

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: christmas recipe, dessert recipe, holiday dessert, summer dessert

Servings: servings, 1 Bundt cake

Calories: 372kcal

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Kitchen Essentials

Bundt Pan

Heritage bundt

Ingredients

15.25 Ounces White Cake Mix 1 box
3.4 Ounces Pistachio Pudding Mix 1 box instant pudding
3 Large Eggs beaten
½ Cup Vegetable Oil
1 Cup Lemon-Lime Soda
½ Cup Nuts finely chopped can be pecans or walnuts
½ Cup Coconut flakes optional
Cooking Spray
Flour

Whipped Topping

2.6 Ounces Dream Whip 2 packages
1 ½ Cups Cold Milk can be whole milk, 2% milk, or non-dairy milk
3.4 Ounces Pistachio Pudding Mix 1 Package Instant Pudding
½ Cup Coconut Flakes optional, can be sweetened or unsweetened
½ Cup Pecans finely crushed
12 Maraschino Cherries Optional

Instructions

Add the white cake mix, pistachio pudding mix, eggs, vegetable oil, and lemon-lime soda to a large bowl. Beat on low speed for 2 minutes, then on medium speed for 2 minutes, 4 minutes total, or until well combined. Scrape down the sides occasionally.
15.25 Ounces White Cake Mix, 3.4 Ounces Pistachio Pudding Mix, 3 Large Eggs, ½ Cup Vegetable Oil, 1 Cup Lemon-Lime Soda
Fold in the nuts and coconut at the end.
½ Cup Nuts, ½ Cup Coconut flakes
Add the cake batter to a prepared bundt pan with the cooking spray and flour. Bake at 350 degrees Fahrenheit for 38-40 minutes.
Cooking Spray, Flour
Remove the cake from the oven but keep it in the cake pan for 15 minutes before inverting and removing the cake. After 15 minutes, invert the pans slowly to remove the cakes, setting back atop the wire rack. Let cool to room temperature.

Whipped Topping

Start the dream whip icing. Beat the two packages of Dream Whip with the milk on medium-high speed 4 to 5 minutes until stiff peaks. Then beat in the pudding.
2.6 Ounces Dream Whip, 1 ½ Cups Cold Milk, 3.4 Ounces Pistachio Pudding Mix
Frost the cake with the fluffy and beautiful icing.
Garnish the top of the cake with the shredded coconut. Another topping idea is to sprinkle on some more of the crushed nuts or a few maraschino cherries.
½ Cup Coconut Flakes, ½ Cup Pecans, 12 Maraschino Cherries

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Notes

Let your cake sit in the bundt pan for 15 minutes before turning it out onto a wire rack to finish cooling.

Some people for St. Patrick’s day will add green food coloring to this cake for a greener tint.

You can make one 9.5 to 10 inch Bundt Pan. Make it a layered cake using two 9-inch pans. Just split the batter between the two pans. It will also make a half sheet pan, which is a 12 by 18-inch pan. This cake batter will make 12 cup cakes. Adjust the baking times.

Nutrition