For an even richer flavor, try using pistachio oil instead of vegetable oil. Make sure the cake is completely cool before frosting to prevent the frosting from melting. If you don't have carbonated water, you can substitute with regular water, but the cake will be slightly less light and airy. Toast the walnuts lightly before chopping for a more intense nutty flavor. For a festive touch, use green food coloring in the frosting.
Watergate Cake I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS42
A delightfully moist and nutty cake infused with the delicate flavor of pistachio, crowned with a light and airy topping. This cake is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol24 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium271 mg
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Sugar19 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan thoroughly. (5 minutes)
02 Step
Recipe View In a large mixing bowl, combine the white cake mix, one package of pistachio pudding mix, vegetable oil, carbonated water, eggs, and 1/2 cup of chopped walnuts. (3 minutes)
03 Step
Recipe View Mix on low speed until just combined, then increase speed to medium and beat for 2 minutes until smooth. Pour batter into the prepared pan. (5 minutes)
04 Step
Recipe View Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
05 Step
Recipe View Let the cake cool completely in the pan before frosting. (1 hour)
06 Step
Recipe View For the frosting: In a medium bowl, whisk together the remaining box of pistachio pudding mix and cold milk until smooth. (2 minutes)
07 Step
Recipe View In a separate bowl, prepare the instant dessert topping according to the package directions. (5 minutes)
08 Step
Recipe View Gently fold the prepared dessert topping into the pistachio pudding mixture until well combined. (3 minutes)
09 Step
Recipe View Spread the frosting evenly over the cooled cake. Garnish with additional chopped walnuts and halved maraschino cherries. (5 minutes)
10 Step
Recipe View Refrigerate for at least 30 minutes before serving to allow the frosting to set. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Angelica Webermurray
Jun 28, 2025This cake was a huge hit at our family gathering! Everyone loved the pistachio flavor and the moist texture.
Clara Wuckert
Jun 27, 2025I added a little bit of almond extract to the cake batter, and it gave it an extra layer of flavor. Highly recommend!
Sim Larkin
Mar 5, 2025My cake sunk in the middle. What did I do wrong?
Dariana Altenwerthrunte
Dec 18, 2024I think you may have overmixed the batter or the oven temperature was not accurate. Try reducing the mixing time and checking your oven with an oven thermometer.
Matteo Price
Nov 23, 2024I followed the recipe exactly, and it turned out perfectly. The frosting is so light and delicious!