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Watergate Cake
Watergate Cake by Food Storage Moms
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Dessert
Cuisine: American
Servings: 12 people
  • 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
Frosting for Watergate Cake
  • 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)
WATERGATE CAKE Instructions: Preheat your oven to 350 degrees. Grab a large bowl and add the ingredients except the coconut and pecans. Whip until thoroughly mixed. Fold in the coconut and pecans. Stir until smooth. Grease a 10-12 cup Bundt pan and scoop the mixture into the pan and spread evenly around. Bake at 40-45 minutes or until a toothpick comes out clean.
WATERGATE FROSTING Instructions: Use a hand mixer to whip both Dream Whip contents with the milk until peaks appear. Gradually add the pudding and beat until fluffy for about 2-3 minutes. Frost the cooled cake and sprinkle coconut and pecans on the top of the frosted cake and garnish with cherries, if desired. Cool for at least two hours before serving. Refrigerate any remaining cake after serving.