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Watergate Cake III

Watergate Cake III

"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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servings 340 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.
  2. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
  3. Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.

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Read all reviews 24
  1. 29 Ratings

Most helpful positive review

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!

Most helpful critical review

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 coc...

Most helpful
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Least positive

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 loved this recipe, added walnuts and next time I will add a coconut topping. This is not one of those super rich, overly sweet desserts that we don't care for. Followed the recipe exactly and ...

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, wi...

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 ...

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...

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...

I've made it without the coconut and nuts as well. Awesome cake!!!

Delicious and moist is a nice way to describe this cake. I think using the carbonated beverage makes this cake very moist. Really like that this is a refrigerated as we really like "cold cake"...

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