Recipe by Shawna Wallis
"I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!"
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1 (18.25 ounce) package
white cake mix
1 (3 ounce) package
instant pistachio pudding mix
lemon-lime flavored carbonated beverage
1 (8 ounce) container
frozen whipped topping, thawed
My grandmother used to make this cake every time we visited. Until I found the recipe here I did not realize it was so simple to make. Now I'll continue the tradition!
I was happy that this turned out pretty well. (for me that's saying something since I can't seem to cook dessert to save my life, including boxed) I followed the recipe to a tee, adding the coconut into the mix since my family all LOVE the stuff..(num) The only ingrediant I didn't have was the veggie oil which I subbed for canola. It left a slight after taste that wasn't entirely pleasent in the uncooked batter and I was pretty worried. Fortunately, in the finished product, the aftertaste was barely noticable. For the topping I added two drops of green food coloring just to give it that added springy look to it and sprinkled more coconut across the top. For the most part, I was really pleased with the results. The reason I'm giving it three stars, is because for some reason the cake solidified fine in the oven with the exception to one of the sides, which bubbled over the rim. I have NO idea why it did this, it could just be my oven, however, I had too work around the mess it created and also cook the cake 10 minutes longer then the recipe called for because it was no where near done at that point. So, the end result was that a small portion of the cake was harder along the rim while the rest of it turned out great. But that's okay, I'm just glad it's edible at all. :) Anyway, it's very sweet and my husband likes this very much so thank you for the recipe.
I made this cake for Easter. Left out the coconut and added pineapple. Made the frosting with 1/2 c. butter, 8 oz. cream cheese and pudding. I think I brought home two pieces. It was so good, will definately make this again and again.
This recipe is GREAT. I used nuts, but not coconut. These cakes actually get more moist the longer they sit and are actually better the second or third day.I just made it for the 4th time using funfetti cake and vault as the soda. It really gave it some color and was just as delicious!
I recently experimented and changed the flavors too. We made orange and butterscotch changing both the pudding and the pop.
If you're looking for a great, different, cake to make this is it! I added a half cup of chocolate chips for the kids. We will definitely add this to our list of favorites.
This is very simple and delicious. I love anything with pistachio pudding and I think I could eat the entire bowl of the topping without even bothering with the cake.
I did use the coconut and the nuts because the only think I like better than pistachio pudding is coconut... so this is a perfect recipe for me. I can tell it'd be just fine without those, though.
I'm diabetic, so I couldn't eat it, but my mother asked me for the recipe. It had to have very good or she would have told me. Most people will say its good to make me feel good, bet she always tells me if it wasn't up to her standards. EVERYONE loved it. Will definitely make again, and so will she. I used Dream Whip instead of frozen topping.
I've made it without the coconut and nuts as well. Awesome cake!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Watergate Cake III
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 175
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