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Watergate Cake
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5 from 1 vote

Watergate Cake

Servings 10 -12 slices


  • For the cake
  • 1 18.25 oz. package white cake mix (I used Betty Crocker)
  • 1 cup club soda
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 of a 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 from a 2.6 oz package which includes 2 envelopes
  • 1 1/2 packages of pistachio flavored instant pudding mix use the 3.4 oz packages
  • 1 1/2 cups cold whole milk
  • For the topping
  • Cool Whip
  • Maraschino cherries


  • 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.
  • 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 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.


Serving: 1g