Watergate Cake Recipe
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Over the holidays, I made my family’s infamous Watergate Salad, and it reminded me that I had never shared my vintage (the 1970s) Watergate Cake with you. So, now I’m going to show you how to make it. Mark and I watched the Netflix Documentary called “The Martha Mitchell Effect” last night, and it was excellent.
This cake is very moist, likely due to the instant pudding it contains. It’s a fluffy cake filled with shredded coconut and chopped pecans. The nuts and coconut give it a fantastic texture in every bite. Plus, who doesn’t love a few Maraschino cherries once in a while on the top of a cake?
I have a popular chocolate cake that I make for my neighborhood, especially for parties and funerals. It has chocolate instant pudding, chocolate chips, and sour cream in it, yep, it’s yummy! Linda’s Chocolate Cake
I’d like to share my mom’s secret trick for making cakes moist. Well, she always told her daughters (me) it was a secret. Then I realized a well-known Bundt cake shop freezes its cakes as well. Mom, the secret is out, if it ever was a secret.
Watergate Cake Tips
Isn’t this green color excellent? I LOVE this cake! Can you see the little pieces of Pistachio nuts in the batter?
After baking a cake, whether it’s a Bundt or layer cake, the secret to a moist cake lies in the next step. Let the cake cool for about ten minutes. Next, cut a piece of parchment paper to fit the size of a large dinner plate. After the ten-minute cooling period, place the parchment paper over the cake pan, then turn the plate upside down on top of the cake.
Carefully, flip the cake over so it’s sitting on the parchment paper on top of the dinner plate. I placed this cake in the freezer, uncovered, and let it freeze for a day or two.
When you are ready to serve the cake, remove the cake from the freezer and discard the parchment paper. Place the frozen cake on the platter or serving dish you are going to use to serve the cake. Cover the frozen cake with plastic wrap; it usually takes two sheets. Let it thaw on the counter for 3-4 hours.
This recipe calls for Dream Whip. I didn’t know the stores still sold this product! LOL! Well, they do! You beat the milk with the two envelopes of Dream Whip powder until peaks form, as shown above. Let’s just say this took some arm work. I used a hand mixer, and it took several minutes to get some “peaks,” so that you know.
Prepare the frosting and frost the cake JUST before serving. This makes the cake moist, I promise. You sprinkle shredded coconut on top, then chopped pecans, and top a slice with a Maraschino cherry!
- 1 box (15.25oz) White Cake Mix (I use Duncan Hines)
- 1 cup vegetable oil
- 1 pkg (3.4oz) instant pistachio pudding
- 1 cup lemon lime soda
- 3-4 eggs
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 2 envelopes 3 ounces Dream Whip Brand (whipped Topping Mix)
- 1-1/2 cups milk
- 1 pkg. (3.4oz) instant pistachio pudding
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- Maraschino cherries (optional)
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Preheat your oven to (350°F) = (176°C).
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Grab a large bowl and add the ingredients except the coconut and pecans.
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Whip until thoroughly mixed. Fold in the coconut and pecans. Stir until smooth.
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Grease a 10-12 cup Bundt pan and scoop the mixture into the pan, spreading evenly around.
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Bake at 40-45 minutes or until a toothpick comes out clean.
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Use a hand mixer to whip both Dream Whip contents with the milk until peaks appear.
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Gradually add the pudding and beat until fluffy for about 2-3 minutes.
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Frost the cooled cake, and then sprinkle coconut and pecans on the top of the frosted cake and garnish with cherries, if desired.
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Cool for at least two hours before serving. Refrigerate any remaining cake after serving.
Watergate Cake
You may be wondering why this is called the Watergate Cake. Oftentimes, people try to capitalize on current events to draw attention to their authored work. As the story goes, the individual or company that created the recipe felt it would gain more appeal if it referenced Watergate, a scandal at the time of the recipe’s first publication. See below the quote from Wikipedia for a reference to events in the 1970s that prompted the name.
“The Watergate scandal was a major political scandal that occurred in the United States during the early 1970s, following a break-in by five men at the Democratic National Committee (DNC) headquarters at the Watergate office complex in Washington, D.C. on June 17, 1972, and President Richard Nixon’s administration’s subsequent attempt to cover up its involvement.”
Final Word
Please let me know if you have made a Watergate Cake before. This is a fun cake to make. Please keep prepping and teaching others to cook from scratch. May God bless this world. Linda
Oh my, that sure looks good. I haven’t had a really good cake in a long time. I will be making this soon. My mouth doth water. Is that drool ?
Hi Mary, oh my gosh, it is so moist!! It’s a keeper for sure! Let me know if you make it!!! Linda
Well, I made the cake. I have this old bunt pan from the 70’s? Avocado green Teflon coated. I hate this pan. It never works. I couldn’t find my new one. It is still in a box from when we moved, well buried under many other boxes yet to be gone through. Back to the cake. I sprayed the pan really good. Every nook and cranny. Smelled good as I patiently waited. Done. So I got down a really nice pedastal cake plate. Made sure it would fit. Made sure the cake was loosened and tipped it onto the plate. Only half of it released. Really?, really? So, I picked the crumbs out of the pan and refitted it back onto the cake. Of course there were left over crumbs so they were quickly dispatched. It tasted really good……now, the frosting. You didn’t mention that it makes sooo much. But then I do like leftovers. It looks great and the frosting really ‘glued’ the cake back together nicely. No one will know the experience I had today. We will eat it tonight when our daughter visits. I already know it tastes good. Thanks for the recipe. Very pretty cake.
I give this 5 stars for ease, taste and beauty.
Oh, Mary, you are so nice! This cake is so moist, I hope you love it as much as I do! Linda
Could you recommend a good substitute for Dream Whip as we have a vegan amongst us and dairy free! I have canned coconut whipped cream but it gets watery quickly!
Hi Susan, I’m sorry I do not. I would check Vegan websites to look for a “whipping cream” substitute. Linda
This brings back memories and I still make the cake in 2025! The first time I ate it was back in the 70’s when a co-worker brought it in and we all had to have the recipe. No online help in those days! Ha!
Hi Paula, thank you for the 5 stars, my sweet friend! Oh my gosh, someone brought the cake to work and the rest is history! It’s so fun back in the day when someone would share a great recipe!! Love this!! Linda
This brings back memories of growing up. My mom used to make it for my birthday because it was one of my favorites. We omitted the coconut. I lost my mom this year. Thanks for the recipe now I can make it in memory of my mom!
Hi Heidi, oh my gosh, your mom made this cake for your birthday (minus the coconut), how fun! It’s all about great memories!! Love this, Linda
My husband has promised to make this delightful cake….. when the AC is off…..sometime next month. I can’t wait
Hi Chris, thank you for the 5 stars, my sweet friend! I think you will love it! Linda