Publisher Photo
Publisher Photo
The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! —Stephanie Curvelo, New Bedford, Massachusetts
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup club soda
  • 1/2 cup canola oil
  • 3 eggs
  • 3/4 cup pistachios
  • FROSTING:
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 2 cups heavy whipping cream
  • 1 cup 2% milk

Directions

Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake. Yield: 15 servings.
Originally published as Watergate Cake in Taste of Home Recipes Across America 2013, p93

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup club soda
  • 1/2 cup canola oil
  • 3 eggs
  • 3/4 cup pistachios
  • FROSTING:
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 2 cups heavy whipping cream
  • 1 cup 2% milk
  1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
  2. For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake. Yield: 15 servings.
Originally published as Watergate Cake in Taste of Home Recipes Across America 2013, p93

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