Watergate Bundt Cake – a 1970s recipe – is a pistachio flavored cake with pistachio frosting. Topped with whipped cream and maraschino cherries, the colors are perfect for the holidays!
Watergate Bundt Cake is a vintage cake recipe. It comes from my grandmother’s recipe box and I’m pretty sure she made it in the 1970s when the famous Watergate scandal was happening.
What is Watergate Bundt Cake?
There are several different stories as to the origin of the name. Some say that it was originally a salad which was created by a chef at the Watergate Hotel. Others say it was named Watergate Cake because of the scandal (the cake has a ‘cover-up’ icing and is full of nuts) and satirically named recipes were a trend at the time.
The only thing I’m sure of is that my grandmother really, really liked this recipe. She wrote it on THREE different recipe cards and she wrote it in green ink which I thought was so cute! She even says on the card that it’s, “yummy!” And I agree with her!
Her handwriting was very distinctive and also hard to read. That’s because she injured her finger as a child. Her index finger got caught in a fan and when it healed, she couldn’t bend it anymore. It was always straight which made writing a little difficult. But she could still play the piano beautifully. And the organ too! (Scroll to bottom of post to see a photo of my grandmother – Dorothy – and I.)
Ingredients you need for Watergate Bundt Cake
Cake mix – You’ll need one white cake mix (about 18.25 ounces)
Club soda – Room temperature.
Oil – Vegetable oil or your favorite type of oil with a mild flavor.
Eggs – Use large eggs at room temperature.
Pistachio instant pudding mix – You will need two 3.4 ounce packages for this recipe.
Whole Milk – It should be very cold.
Dream Whip – This is a powdered whipped topping mix which is available on the pudding aisle of your grocer.
Chopped Pecans
Cool Whip or Whipped Cream
Maraschino Cherries
How to make Watergate Bundt Cake
Note: This is just an overview. Scroll down for complete recipe.
- In a large bowl, add the white cake mix, club soda, eggs, oil, pistachio pudding mix and nuts. Mix until smooth.
- Pour into Bundt pan that has been greased generously with vegetable shortening.
- Bake the cake according to package instructions.
- I baked mine at 350°F. for 45 minutes.
How to make the Pistachio Frosting
- Combine Dream Whip, pistachio pudding mix and milk in a large bowl.
- Beat on medium high with an electric mixer until thickened.
Frost cooled cake, then pipe Cool Whip or whipped cream on top.
Add cherries for a pop of color. This step wasn’t in the original recipe, but I thought it was pretty.
Slice and enjoy. I brought this cake to a dinner party and EVERYONE loved it! Such a YUMMY cake! My grandmother wasn’t kidding when she said that! I love this cake!
Here’s my grandmother and I. She was a piano teacher and loved giving me a lesson when she would visit. We lived in Tallahassee, FL and she was two hours away in Ozark, AL. She passed away in 1987 and I really miss her. Such a sweet and talented lady. I love that she’s wearing a pistachio colored outfit in this photo.
p.s. Can you see the John Denver album cover in the background of this photo? He’s still one of my favorites.
Tools for success
Nordic Ware Bundt Pan with Handles, 12-Cup
Pyrex Glass Measuring Cups (Set of 3)
Wilton 1M Pastry Tip for piping Cool Whip onto Cake
Wilton Disposable 16-Inch Pastry Bags – Set of 12
Note: The above items are affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Watergate Bundt Cake
Ingredients
For the cake
- 1 box white cake mix I used Betty Crocker - 18.25 oz.
- 1 cup club soda
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 box 3.4 oz package of pistachio flavored instant pudding mix reserve the other half for frosting
- 1/2 cup chopped pecans
For the frosting
- 1 envelope Dream Whip
- 1 1/2 boxes pistachio flavored instant pudding mix use the 3.4 oz packages
- 1 1/2 cups whole milk, cold
For the topping
- 2 cups Cool Whip or whipped cream
- 8 Maraschino cherries
Instructions
For the cake
- Preheat oven to 350°F. Grease a Bundt pan generously with vegetable shortening. Set aside.
- Place all of the cake ingredients in a large bowl. With an electric mixer, beat on low until combined, then turn up to medium high and beat for 2 minutes. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let cool.
For the frosting
- Meanwhile, prepare frosting. Add frosting ingredients to a large bowl. Mix with an electric mixer on medium high until thickened. Spread onto cooled cake. Garnish with Cool Whip or whipped cream and cherries. If desired, place Cool Whip in a pastry bag fitted with a 1M pastry tip to pipe onto cake. Store covered in refrigerator for up to 3 days.
Nutrition
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Recipe featured on Meal Plan Monday #57 by The Southern Plate.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
Kim Cathey says
The recipe calls for a 18.25 ounce box of white cake mix. Nowadays, the cake mixes are something like 15.25 ounces… will I need to make any changes in regards to the other ingredients to make up for the missing three ounces of cake mix?
Lise Ode says
Great question! You can totally use the 15.25 ounce cake mix and it will turn out just fine. Enjoy!
Karen says
Yes it was a salad, one of my mom’s best friends used to bring it over all the time so I grew up with it and also John Denver who was the first concert I ever went to and when I went into show business (I am a stage lighting Technician and designer) he autographed Rhyme and Reason for me which is my favorite song
CCChristie says
I remember that this cake was everywhere. Yes, my mom made it in the 70’s and then suddenly you saw it everywhere. It became rather boring because of over-exposure. My mom called it a Pistachio cake. I’ve since found recipes for the “Watergate Salad” which is whipped topping, pistachio pudding, pineapple, nuts, and maybe marshmallows. I’d never heard of this cake being called the “Watergate Cake”, though, and I was old enough in the 1970’s (high school) to know what Watergate was. But whatever the name, it is really good … in moderation, like everything! :+) I love the picture of you with your grandma, too!
Mom Loves Baking says
Thank you for sharing your memories about this cake. I like the name Pistachio Cake. It makes more sense. LOL! 🙂
Carlee says
You know it’s good if she took the time to write it out three separate times! I love the picture of you two and can’t wait to try the cake!
Mom Loves Baking says
Thank you, Carlee! I agree, she wrote it 3 times. She liked it a lot! Hope you enjoy!
Heather says
Oh my goodness!!! Not only does the cake look delicious but we had the same John Denver album…So funny…Brings me back!
Mom Loves Baking says
Hi Heather, I love that you had the John Denver album too! 🙂
Kristen says
Dream whip!! I forgot all about that stuff!
Angela says
I love reading about vintage recipes! SO fun!
dixya @food, pleasure, and health says
what a gorgeous looking cake…and i love all the flavors.
mira says
Love family recipes! Gorgeous cake and great photo with your grandmother!
Lane & Holly @ With Two Spoons says
I love these “grandma’s recipes” the very best. And what a super special picture! So cool!
Jennifer @ Show Me the Yummy says
I’m obsessed. What a unique cake!!!!
shelby says
I love this post and that you’re sharing a cake from your Grandmother (my Nanny is the whole reason behind starting my blog!) This looks absolutely yummy, I will take your Grandma’s word for it, Grumpy would love this too, pistachio is his fav!
Megan @ MegUnprocessed says
Gorgeous cake! Love the colors!
Liz says
I’m pretty sure my mom made this cake!! What a lovely photo of you and your grandmother 🙂
Mom Loves Baking says
That’s so cool. Let me know if it’s the same recipe, Liz. 🙂
Felesha says
I love this cake!! What a great picture of you two?!?!? Thanks for sharing your sweet grandma’s recipe!!
Mom Loves Baking says
Thank you, Felesha! 🙂