Watergate cake is an easy dessert made with cake mix and instant pistachio pudding. It’s really fun and super yummy!
Break out your disco music and roller skates: we’re heading back in time today! All the way back to the 70s, when Watergate Cake was all the rage (apparently–I wasn’t born yet so I don’t know from personal experience).
It’s an easy dessert full of coconut and pecans and flavored with pistachio pudding (hence the vibrant green). This cake is really easy to make and suuuuper easy to eat. The coconut in the cake layers makes the cake unbelievably moist and highly addictive–so beware 🙂
Why you’ll love this Watergate Cake
- It’s EASY to make!
- You don’t need a stand mixer to make it
- All the ingredients are readily available at the grocery store
Why is it called Watergate Cake?
Such a good question! As is often the case when we’re talking about the origins of desserts, the reason Watergate Cake is so known is a little fuzzy—there are a few different possibilities.
My favorite reason (per Wikipedia) is that it was named for the Watergate scandal since the cake originated in the 70s. Because the cake is full of nuts and comes with a “cover-up of icing” Watergate Cake was a natural fit.
But it’s possible the name comes from Watergate salad, which shares many of the same ingredients and may have been created by a chef at the Watergate hotel. (Note the emphasis on may. Like I said, no one seems to know for sure.)
How do I make Watergate Cake?
I know that’s the reason you’re here so let’s just dive right in.
- Combine cake mix, instant pudding mix, and a few other ingredients in a large bowl.
- Beat with an electric mixer until well combined.
- Fold in coconut and pecans.
- Divide between 8-inch cake pans and bake.
Cool your cake layers completely, then you’re ready to make the frosting.
- Stir together milk and instant pistachio pudding.
- Fold in frozen whipped topping until smooth.
If your frosting is a little runny, pop it in the fridge for a few minutes to set up.
You don’t need piping bags or anything to frost this cake; just spread frosting over one cooled cake layer, top with the second, and frost.
Notes
- Don’t like coconut? Leave it out! Don’t like nuts in your desserts? Leave them out too! This is your cake so do it your way.
- You can substitute yellow cake mix for white cake mix if that’s what you have; the color of the cake will just be a little different.
- I like to top each slice of Watergate Cake with a maraschino cherry because I think the pop of red is really pretty against the green. But that’s totally optional!
- Store uneaten cake in the fridge for up to 2 days or in the freezer (tightly wrapped) for up to 2 months.
A few more cakes you might enjoy
Pineapple Carrot Cake
Pineapple Upside-Down Cake
Easy Chocolate Cupcakes
White Chocolate Cake
Did you make this Watergate Cake? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Insta; tag @theitsybitsykitchen so I can see your beautiful creations!
Watergate Cake is an easy retro dessert made with a cake mix and pistachio pudding. It's delcious!
- 1 (16.25-ouncbox white cake mix
- 1 (3.4-ouncbox instant pistachio pudding
- 1 cup 7 Up can substitute club soda
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- 1 (3.4-ouncbox instant pistachio pudding
- 1/2 cup whole milk
- 1 (8-ounccontainer frozen whipped topping
- 1 1/2 cups sweetened flaked coconut for garnish
- Maraschino cherries for garnish
- Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment, spray the parchment, and set pans aside.
- Combine the cake mix, pudding mix, soda, oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed until well combined, about 2 minutes. Fold in the coconut and pecans.
- Bake cake layers 32 to 38 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before frosting.
- Once cake layers have cooled, use a long serrated knife to trim them if they’ve domed.
- Combine the pudding mix and milk in a medium bowl and stir until thick. Fold in the whipped topping. (You may need to let the whipped topping sit at room temp for a few minutes before it will fold in nicely.). The frosting will be fairly thin but will still be spreadable.
- Set one cake layer on a cake stand or cardboard cake circle and spread an even layer of frosting over the top. Top with the second cake layer and frost the cake. Press coconut into the sides of the cake if desired. Slice and serve.
- Don’t like coconut? Leave it out! Don’t like nuts in your desserts? Leave them out too! This is your cake so do it your way.
- You can substitute yellow cake mix for white cake mix if that’s what you have; the color of the cake will just be a little different.
- I like to top each slice of Watergate Cake with a maraschino cherry because I think the pop of red is really pretty against the green. But that’s totally optional!
- Store uneaten cake in the fridge for up to 2 days or in the freezer (tightly wrapped) for up to 2 months.
Dana says
I’ve never heard of it either, but I was a wee thing in the 70s so too young to eat fancy cake (or salad lol(). Or maybe it wasn’t popular here in Canada. But I love pistachio and coconut so I can’t wait to try this. The Watergate salad sounds pretty strange, but I’ll take a big piece of this cake!! 😀
grace says
watergate salad is the WEIRDEST thing, but i’d love a cake version! yum!
Kelsie says
Isn’t it the weirdest? It makes more sense as a cake! Thank you!
Kelly @ Kelly Lynn’s Sweets and Treats says
I super love the green color sand now I know what a Watergate Cake is!! And your cake is gorgeous as always!
Ben|Havocinthekitchen says
Watergate Cake – I’ve never herd this name. Indeed, what a whimsical cake made just with some simple and delicious ingredients. I love both coconut and pecans, and I bet they go well with the flavour of this pistachio pudding, too. What a deligh!
Cheyanne @ No Spoon Necessary says
I wish I was alive during the 70’s, I definitely would have been eating this cake on repeat… along with going to all the concerts (70’s music is just the best IMHO). I absolutely love coconut and pistachios, so this treat is right up my alley!! Cheers!
Jo Thrasher • Jo Eats says
Haha this cake is too much fun! And I love the “cover up icing” bit!
John / Kitchen Riffs says
Never heard of this cake! Wonder if it actually was the signature cake of one of the restaurants at the Watergate (the building, not the scandal)? But who cares how it got its name? It looks wonderful! Thanks.
Emma @ Bake Then Eat says
What great flavours and what a great name! I love the idea that it was named after the cover-up.
Carlee says
I, like you, wasn’t around in the 70s to enjoy this cake. So I guess I had better make up for lost time! The flavors sound delicious and I’m all for a frosting cover up!
Katherine | Love In My Oven says
I’ve never heard of Watergate Cake but now I MUST try it!! This looks sooo good. I bet the pudding makes it so moist! And I”m a sucker for maraschino cherries. I can’t keep them around because I’ll literally just eat them, haha!
Laura says
Kelsie, this sounds amazing! I remember my Grandma and my aunt used to make “Watergate Salad”, all I remember is that it was green and fluffy and had nuts (I assume pistachios?) and maraschino cherries in it. But I never heard of Watergate Cake. This looks better than that salad!
annie@ciaochowbambina says
This is one yummy cake!! Loving the pistachio!! And the name is a hoot!
Mary Ann | The Beach House Kitchen says
I like the first reason why it’s called the Watergate Cake Kelsie! Lol! I have never heard of it but it sounds incredibly delicious!
Leanne @ Crumb Top Baking says
While I’ve heard of the watergate scandal, I’ve never heard of watergate cake or salad! But I recall desserts made with white cake and pistachio pudding as a kid growing up in the 80s, so this cake has all sorts of nostalgia for me! Love it Kelsie! Pinned!
Kelsie says
Thank you, Leanne!
Kim Lange says
I love the color and flavors! I’d definitely love to try it. Happy Monday! Pinning! xo
Kelsie says
Thank you, Kim!
Milena says
It definitely looks like a fun cake, Kelsie! I’ve never used pistachio pudding before but now I have to try. Pinned.
Kelsie says
Thank you, Milena!
David @ Spiced says
What a colorful dessert, Kelsie! I had to laugh at your comment about the origins of this cake. So many recipes are like that. There’s all sorts of debate where they come from…no one really knows. In the end, I don’t really care where it comes from as long as it tastes good. This cake sounds like something I would really love to dig into. Perhaps while I wear my bell bottoms…haha. 🙂
Kelsie says
Right? It doesn’t matter as long as it’s yummy! Thanks, David!
Dawn - Girl Heart Food says
Well, I’ve been rewatching episodes of ‘That 70’s Show’ lately so this is perfect timing! Never heard of this cake before but would definitely try because it looks and sounds delicious and such a pretty colour! Hope you have a fab week, my friend 🙂
Kelsie says
Thank you, Dawn!