Watergate Cake Recipe

I Was Shocked at How Good This Retro Watergate Cake Recipe Is

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1 Review

You'd never guess it starts with a boxed cake mix.

Sarah Martens

Published on May 22, 2024

Recipe tested by Kathryn Hendrix, RDN, LD

watergate gate — Photo:
Rachel Marek. Prop Styling: Addelyn Evans

Prep Time:

20 mins

Bake Time:

35 mins

Cool Time:

1 hr

Total Time:

1 hr 55 mins

Servings:

Yield:

1 13x9 cake

When I think of Watergate salad, I'm instantly transported back to my grandmother's dining table. She made the pistachio "fluff" salad for nearly every birthday and holiday. I love the flavor, but I could never quite get behind the texture. Here, we've reimagined the beloved dish into a light and fluffy cake. And as someone who doesn't bake often, I was thrilled to see that it all starts with a boxed mix. Read on for our Test Kitchen's best Watergate cake recipe, including a bit of history about the nostalgic dish.

What Is Watergate Cake?

Watergate cake is a take on the classic salad recipe made with canned pineapple, pistachio pudding mix, whipped topping, and marshmallows. The salad has been popular since the 1970s, when it was created at the Watergate Hotel in Washington, D.C. The full history of the deli salad is a bit of a mystery. Watergate cake is a twist on the classic dish that's made with white cake mix, pistachio pudding, lemon-lime soda, and whipped topping. Decorate the cake with crushed pistachios and shredded coconut.

Ingredients

1 package 2-layer-size white cake mix
2 (3-ounce) packages pistachio instant pudding and pie mix, divided
3 large eggs
1 cup vegetable oil
1 cup lemon-lime soda
1 cup chopped roasted, shelled pistachios, divided
1 cup sweetened flaked coconut, divided
1 cup milk
1 (8 ounce) container frozen whipped dessert topping, thawed

Directions

Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.
In a large bowl beat together cake mix, one of the pudding mixes, eggs, vegetable oil, and carbonated beverage with an electric mixer on medium speed until smooth. Fold in 1/2 cup pistachios and 1/2 cup coconut. Spread in prepared pan.

Test Kitchen Tip: Feel free to substitute pecans, walnuts, or nuts of your choice. Fun fact: pistachio pudding mix is made with almonds!
Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack (about 1 hour).
In a large bowl whisk together the remaining package pudding mix and milk until thickened. Fold in whipped topping. Spread on cooled cake. Top with remaining 1/2 cup pistachios and 1/2 cup coconut.