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Posted by Aimee 20 comments
Published: Mar 12, 2019 Last Updated: Feb 12, 2024
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ThisWatergate Sheet Cakeis nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, lightwhipped cream topping and coconut, this cake has it ALL, and it’s easy to make too!
We love making cakes in 13×9 baking pans. Our easy chocolate cake is always a winner. But don’t forget to whip up this delicious cream puff cake next!
Table of Contents
- Why this Recipe Works
- What is Watergate Cake
- How to Make a Watergate Sheet Cake
- Ingredient Notes
- More Pistachio Treats
- More Cake Recipes
- Watergate Sheet Cake Recipe
Why this Recipe Works
Hanging around my blog for any amount of time will not only result in weight gain, but you’ll see inside my soul.
You’ll see that I love homemade Rice Krispie Treats and thick and fudgy brownies!
But there is something you must know. While I love chocolate cake…there is another flavor that has stolen my heart.
Have you tried Watergate Cake yet? I’ve made every version you can think of…and today I’m sharing a sheet cake (or 13×9 cake).
Easy. Delicious. And portable.
Perfect for holidays, parties, or just a Tuesday dessert! But first….
What is Watergate Cake
Open up any church cookbook and you’ll probably find a recipe for this classic treat.
Watergate Cake is a delicious recipe packed with pistachio pudding, pecans, coconut, 7-up, and sometimes people even add pineapple.
How it got it’s name?
Well, the story is that JELL-O released it’s pistachio pudding mix around the same time as the Watergate Scandal in Washington. And the slogan was “pistachio pudding, full of nuts and cover up (frosting), just like Washington.”
Not sure if that’s true…but that’s what I was always told, so I’m sticking with it!
How to Make a Watergate Sheet Cake
For today’s recipe, I used my favorite Watergate Bundt Cake recipe and tweaked it for a 13×9 baking dish.
- Make the Batter.
- Bake the Cake.
- Cool and add frosting.
That is it. It’s why I love sheet cake recipes!
Ingredient Notes
- Pudding Mix. Be sure to use INSTANT pudding mix for this recipe. And try NOT to choose the “sugar free” option.
- Some of you will ask if you can substitute anything for the 7 UP in the recipe. You can use other lemon lime soda, or even Fresca. You can also choose carbonated water (like La Croix). The carbonation helps create air bubbles in the batter, creating a light and fluffy texture! This is why I LOVE my 7UP Pound Cake recipe!
- If you choose to not use Cool Whip, you can substitute Dream Whip (2 envelopes mixed with the milk. Then add pistachio pudding mix and beat). Or you can make a homemade whipped cream and add pistachio pudding.Our stabilized whipped cream is a copycat cool whip recipe and perfect for today.
The topping on this cake is meant to be light and fluffy!
You can also make Watergate Cupcakes if you prefer! So tasty!
This cake is best served chilled.
More Pistachio Treats
I’m a sucker for pistachio flavored desserts and snacks. Here are a few of my favorites!
Easy, 4 ingredientPistachio Fluff Salad, also known simply asPistachio Salad or Watergate Salad! Best served with friends and family, this recipe makes a great potluck dish!
Delicious, no bakePistachio Eclair Cakeis the perfect dessert at the end of the day!
Delicious, No BakePistachio Cherry Cheesecake. You’ll love the layers of cookie crust, creamy pistachio cheesecake, cherry pie filling and whipped cream!
CrunchyBiscottiwithCranberry,PistachioandWhite Chocolate. I love keeping some Cranberry Pistachio biscotti on hand all year long!
More Cake Recipes
- Vanilla Sheet Cake
- Chocolate Cake
- Banana Cake
- Applesauce Cake
- Tres Leches Cake
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Watergate Sheet Cake
4.75 from 24 votes
By: Aimee
ThisWatergate Sheet Cakeis nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, lightwhipped cream topping and coconut, this cake has it ALL, and it’s easy to make too!
Prep Time: 10 minutes minutes
Cook Time: 32 minutes minutes
Total Time: 42 minutes minutes
Servings: 24 servings
Ingredients
FOR THE CAKE:
- 1 box white cake mix 18.25 ounce
- 1 cup vegetable oil
- 1 package instant pistachio pudding mix 3 ounce
- 1 cup lemon lime soda
- 3 large eggs
- ½ cup chopped pecans
- ½ cup sweetened shredded coconut
FOR THE FROSTING
- 1 container Cool Whip, thawed 8 ounce
- 1 ½ cups milk
- 1 package instant pistachio pudding 3 ounce
- ¼ cup chopped pecans
- ¼ cup sweetened shredded coconut
Instructions
Preheat oven to 350 degrees F.
In large mixer bowl at medium speed, add cake mix, oil, pudding, eggs, and lemon lime soda. Fold in chopped pecans and coconut. Pour into greased & floured 13×9 baking dish and bake in a 350 degree oven for 32-35 minutes. Cool completely.
To frost, while cake is baking, beat pudding with milk until light & fluffy, about two minutes. Fold in Cool Whip. Refrigerate for 30 minutes or more then spread over cooled cake.
Sprinkle with pecans and coconut. Refrigerate and enjoy.
Notes
Nutrition
Serving: 1slice, Calories: 230kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 11g, Cholesterol: 25mg, Sodium: 197mg, Fiber: 1g, Sugar: 14g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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