Watergate Cake

Rose Mary Mogan


I made this cake for St. Patrick's Day one year, and it has been a favorite ever since. I didn't have coconut and the glazed cherries, so I used slivered almonds, and chocolate sprinkles, I even used Chocolate cake mix. The pistachio pudding topping with the chocolate cake went very well.


★★★★★ 3 votes

10 to 12 hearty appetites
20 Min
30 Min


  • CAKE:

  • 1 box
    white or chocolate cake mix
  • 1 box
    instant pistachio pudding mix
  • 1 c
    salad oil
  • 1 c
    club soda
  • 3 large
    eggs, room temperature

  • 2
    envelopes dream whip
  • 1 1/4 c
    cold milk, preferably whole
  • 1 box
    instant pistachio pudding mix
  • ·
    coconut, nuts, & glazed cherries

How to Make Watergate Cake


  1. CAKE: PREHEAT OVEN TO 350 DEGREES. Combine all cake ingredients in a large bowl and mix well.
  2. Pour into greased and floured layer cake pans or 9X 13 X 2 inch size pan. Bake for 25 to 30 minutes for 2 layers or according to directions on box for a 9X13X2 inch size pan.

    Cool completely before frosting cake with Watergate icing.
  3. WATERGATE ICING: Whip dream whip and milk until stiff peaks form. Fold in pudding mix, and beat till mixed. Then spread on cake. Decorate with shredded coconut, nuts, & cherries as desired.

    Note: I used what I had on hand, slivered almonds and chocolate sprinkles.

Printable Recipe Card

About Watergate Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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