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
Ingredients
- 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)
Instructions
WATERGATE CAKE Instructions:
-
Preheat your oven to (350°F) = (176°C).
-
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, spreading 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.
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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.