Watergate Cake

This Watergate Cake recipe features a deliciously moist pistachio cake layered with a creamy, fluffy whipped topping and sprinkled with crunchy pecans. It’s an easy-to-make dessert that’s perfect for gatherings, special occasions, or whenever you’re craving a sweet, retro treat. Guests are sure to love this vintage, charming cake!

Looking for more treats to make? Try these ones next: Rich Rhubarb Brownies, Sticky Bun Pull Apart Bread, and Salted Chocolate Caramels.

The 70s were an interesting time in history as the flower children of the late 60s transitioned into the disco dancers of the mid-70s. And in politics, one big scandal dominated the decade: Watergate! Although the events that led up to President Nixon’s resignation seem almost tame in our modern political climate, they were foremost in news and talk shows for many years. Capitalizing on this, many “Watergate” recipes popped up, all with a green theme representing the financial implications of the scandal.  

This cake was shared over and over again in the years following Watergate, and it’s featured in many community cookbooks. Starting with a cake mix and adding pistachio pudding mix, eggs, oil, and lemon-lime soda, it’s quick to mix. The frosting is also simple, combining whipped topping and more pistachio pudding mix. This vintage cake will transport you back to the time of mini skirts, beehive hairdos, reel-to-reel tape recorders, and a botched break-in!

Why You’ll Love This Recipe

• Unique Flavor Combination: The Watergate Cake combines the subtle nuttiness of pistachio with the light sweetness of whipped topping, creating a distinct and delicious flavor that’s both refreshing and satisfying.
• Retro Charm: This vintage dessert carries a nostalgic appeal, bringing a touch of classic charm to your kitchen. It’s a fun way to enjoy a blast from the past while treating your taste buds to something special.
• Easy to Make: With simple ingredients and straightforward steps, the Watergate Cake is perfect for both novice and experienced bakers. It’s an effortless way to create an impressive dessert without spending hours in the kitchen.

Ingredients Needed

• white cake mix – a yellow cake can also be used, but it will alter the color
• instant pistachio pudding mix
• vegetable oil
• citrus-flavored soda
• chopped pecans – can also use walnuts
• eggs
• milk – whole milk is the best for a thick, rich frosting
• prepared whipped topping

How to Make Watergate Cake

Making a Watergate Cake is so easy as it brings together a few simple ingredients to create a dessert with a unique twist. The result is a moist, flavorful cake that’s not only delicious but also visually appealing, making it a perfect choice for any gathering or celebration! For the full printable recipe, check out the recipe card at the end of this post.

1. Preheat oven to 350. Grease a 9 x 13 baking pan and set aside.
2. In a large mixing bowl, mix together the cake mix, 1 pkg. pudding mix, oil, eggs, soda and nuts. Beat for 4 minutes.
3. Pour into prepared pan and bake for 40-45 minutes or until a tester inserted comes out clean. Let cake cool completely before adding topping.

4. Beat milk and 1 pkg pistachio pudding mix with a mixer until completely combined. Fold in whipped topping.
5. Spread over cooled cake. Refrigerate before serving.

Helpful Tips

• I recommend using a white cake mix. This will create a lighter, more vibrant green color when combined with the pistachio pudding.
• Add a few drops of coloring to the cake batter and frosting if you want a more vibrant green color.
• Let the cake cool completely before frosting. This will prevent the frosting from melting.

Storage Information

Room Temperature: Store the cake, covered, at room temperature. This is the ideal storage method if you are planning on enjoying the cake within 1 or 2 days.

Refrigerator: Store the cake, covered, in the refrigerator for up to 3 days. This will prevent the frosting from melting and the cake from drying out.

Freezer: To freeze the cake, wrap it tightly in plastic wrap and then a layer of aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

Variations

• Use walnuts instead of pecans in the cake batter.
• Sprinkle nuts on top of the frosted cake.
• Add shredded coconut to the cake batter.
• Replace the whipped topping with a cream cheese frosting.
• Top the cake with maraschino cherries for a pretty, festive touch!

Frequently Asked Questions

More Desserts to Try

1. Old-Fashioned Rhubarb Pie
2. Butter Pecan Fudge
3. Crispy Rice Chocolate Log
4. Angel Clouds
5. Rocky Road Fudge