Watergate Cake With Pineapple Recipes

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WATERGATE CAKE



Watergate Cake image

This vintage Watergate Cake is a pistachio, pecan, and coconut dessert that's topped with a creamy whipped frosting.

Provided by Blair Lonergan

Categories     Dessert

Time 2h50m

Number Of Ingredients 12

1 (15.25 ounce) box white cake mix
¾ cup vegetable oil
1 small box instant pistachio pudding mix
3 eggs
1 cup club soda, 7UP or ginger ale
½ cup finely chopped pecans
½ cup sweetened coconut flakes
2 envelopes (2.6 oz total) Dream Whip
1 ¼ cups cold milk
1 small box instant pistachio pudding mix
½ cup sweetened coconut flakes
½ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large bowl, combine cake mix, oil, pudding mix, eggs and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly). Fold in the pecans and coconut. Transfer batter to prepared baking dish.
  • Bake the cake at 350 degrees F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
  • Once the cake is cool, prepare the frosting.
  • In a large bowl, combine Dream Whip and cold milk. Beat on high speed until soft peaks form (about 4-5 minutes). Add pudding mix and beat until fluffy. Spread on cake and sprinkle coconut and pecans over top.

Nutrition Facts : ServingSize 1 slice, Calories 340.2 kcal, Carbohydrate 34.5 g, Protein 4.3 g, Fat 22.5 g, SaturatedFat 9.8 g, Cholesterol 35.8 mg, Sodium 220.4 mg, Fiber 1.3 g, Sugar 15.3 g, UnsaturatedFat 0.6 g

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