I’m Maggie Hart from Louisville, Kentucky, and this Watergate Cake brings back memories of potlucks and Sunday dinners with my mama. We made it with boxed cake mix and pudding in our avocado-green kitchen, laughing at the name—“Watergate Cake with Cover-Up Icing.” It was soft, green, sweet, and full of charm, just like the times we shared it. Today, I still make it for neighbors and family, and it always brings smiles. At Gemmir Kitchen, I love sharing these comforting recipes that tell a story, stir nostalgia, and make dinner (or dessert) a little sweeter.
Table of Contents
Table of Contents
Watergate Cake Recipe – A Moist, Creamy Classic You’ll Love
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A retro pistachio-flavored Watergate Cake with soft green layers, whipped topping frosting, and nutty sweetness. Perfect for gatherings or a nostalgic treat.
Ingredients
1 box yellow cake mix
1 box instant pistachio pudding (3.4 oz)
3 large eggs
3/4 cup vegetable oil
1 cup club soda or lemon-lime soda
1/2 cup chopped pecans (optional)
**Frosting:**
1 box instant pistachio pudding (3.4 oz)
1 can crushed pineapple (20 oz, undrained)
1 tub whipped topping (8 oz)
Extra pecans or coconut for topping
Instructions
1. Preheat oven to 350°F and grease a 9×13 pan.
2. Mix cake mix and pudding in a large bowl.
3. Add eggs, oil, and soda; beat until smooth.
4. Fold in chopped pecans if using.
5. Pour into pan and bake 30–35 mins or until toothpick comes out clean.
6. Cool completely.
7. For frosting, mix pudding and pineapple.
8. Fold in whipped topping.
9. Spread frosting over cooled cake.
10. Top with pecans or coconut. Chill before serving.
Notes
Chill cake at least 1 hour before serving for best flavor.
Store covered in the refrigerator for up to 5 days.
Do not freeze frosted cake. Unfrosted layers can be frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Classic Cakes & Pies
- Method: Baking
- Cuisine: American
The Story Behind Watergate Cake
The Pistachio Cake That Sparked Curiosity
When I was a teenager in the late ’70s, you couldn’t walk into a potluck in Louisville without spotting that unmistakable green cake topped with fluffy whipped topping and crushed nuts. Everyone called it Watergate Cake, though none of us really knew why. I first made it in my mother’s avocado-green kitchen with a boxed mix, instant pudding, and Cool Whip. That sweet scent of pistachio and coconut still takes me back.
The cake rose to fame not long after the Watergate scandal rocked the nation. Legend has it that General Foods released a pistachio pudding mix, and creative home cooks combined it with yellow cake mix. A Washington Post food editor reportedly received a recipe called “Watergate Cake with Cover-Up Icing,” and the name stuck like frosting. It was a cheeky nod to the scandal—light, sweet, and topped with “cover-up” icing (a whipped topping that hides all flaws).
Today, Watergate Cake is still a staple at family reunions and church dinners across the South. It’s the kind of dessert that brings smiles before the first bite. If you enjoy pistachio flavor, moist texture, and a slice of Americana, this cake belongs in your recipe box.
Why It Endures in Classic Cake Culture
This cake is more than a retro novelty—it’s a delicious, crowd-pleasing dessert that’s easy to prepare. The pistachio pudding gives it a soft green tint and rich moisture, while the whipped topping and chopped pecans add a dreamy, nutty finish.
You’ll find it nestled next to other nostalgic sweets in my Classic Cakes & Pies collection.
Ingredients and Variations for Watergate Cake
What You’ll Need for This Vintage Delight
Watergate Cake starts with some of the easiest pantry staples—but they come together like magic. The original recipe used a boxed yellow cake mix, and we’re sticking to that for weeknight ease. The pistachio instant pudding mix is the key to flavor, moisture, and that signature green hue.
Here’s what goes into the batter:
- Yellow cake mix (standard 15.25 oz box)
- Instant pistachio pudding mix (3.4 oz)
- Eggs
- Vegetable oil
- Club soda or lemon-lime soda (for extra lift and fizz)
- Chopped pecans or walnuts (optional but highly recommended)
And for the frosting:
- Whipped topping (like Cool Whip)
- More instant pistachio pudding
- Crushed pineapple (undrained for that juicy texture)
What you get is a soft, sweet, beautifully green cake with a chilled, dreamy frosting. It’s a picnic favorite, and perfect for spring or St. Patrick’s Day.
For a smoother finish, you can use a glass baking dish to better showcase the cake’s color.
Easy Substitutions and Modern Twists
Want to make it from scratch? Use a homemade yellow cake base and add the dry pudding mix into the flour mixture. Want to go lighter? Try using Greek yogurt instead of oil, or swap in sugar-free pudding and light whipped topping.
For texture lovers, folding coconut or mini marshmallows into the frosting makes it taste like Watergate Salad met cake—and that’s a good thing.
You can also bake this as cupcakes or in a Bundt pan for a more elegant presentation. Just remember to grease the pan well—this cake’s moistness can make it sticky.
Step-by-Step Instructions for Watergate Cake
How to Make the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan. You can also use two 9-inch round cake pans if you’d like a layered version.
In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix. Add the eggs, oil, and soda (either club soda or lemon-lime soda like Sprite). Mix everything with an electric hand mixer on medium speed for about 2 minutes until the batter is smooth.
Fold in your chopped pecans or walnuts if using. Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.
This base creates a tender, slightly dense crumb with a subtle nutty flavor that complements the creamy topping perfectly. For even baking, rotate the pan halfway through.
Making the Cover-Up Frosting
In a medium bowl, mix the second box of pistachio pudding with the crushed pineapple (juice included). Let it sit for a minute to thicken slightly. Fold in the whipped topping gently until combined.
Spread the frosting evenly over the cooled cake. For extra texture and flair, sprinkle more chopped nuts or even toasted coconut over the top. Refrigerate for at least 1 hour before serving—this helps the frosting set and lets the flavors meld.
Serving, Storage, and Fun FAQs About Watergate Cake
How to Serve and Store Watergate Cake
This cake is best served cold, making it perfect for picnics, church suppers, and Sunday dinners. Cut it into squares for easy serving, especially if you’re using a 9×13 baking dish. Want a show-stopper look? Try it in a layer cake with frosting in between and on top—it holds up beautifully when chilled.
If you’re entertaining, this cake pairs wonderfully with vintage beverages like sweet tea or sherbet punch. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
For storing, keep it covered in the fridge for up to 5 days. The frosting stays soft, and the flavor improves by day two. Avoid freezing it fully assembled, but the unfrosted cake layers freeze well for up to 2 months.
Why is it called a Watergate cake?
The name “Watergate Cake” likely came from the 1970s political scandal. It was a clever twist when home bakers started calling it “Watergate Cake with Cover-Up Icing,” referencing the light whipped topping. The name stuck, and the recipe spread quickly.
What was Winston Churchill’s favourite cake?
Winston Churchill reportedly enjoyed Fruit Cake—particularly a dark, rich Dundee cake with dried fruits and almonds. Very different from the sweet, nutty Watergate Cake we love.
What is the 1234 cake rule?
The “1-2-3-4 Cake” rule refers to a basic yellow cake formula: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. Watergate Cake uses a mix, but the concept of balanced ingredients still applies.
What kind of cake did Elvis like?
Elvis Presley was a fan of pineapple and pecan cake with cream cheese frosting—sometimes called “Elvis Presley Cake.” It shares the moist sweetness and Southern charm of Watergate Cake.
Conclusion
Watergate Cake isn’t just a dessert—it’s a slice of American kitchen history. With its soft green hue, creamy whipped topping, and rich pistachio flavor, it brings back sweet memories of simpler times and family gatherings. Whether you’re making it for a potluck, a Sunday dinner, or just because you want something nostalgic and delicious, this recipe is sure to become a favorite in your home too.
At Gemmir Kitchen, I love sharing recipes like this Watergate Cake because they’re more than instructions—they’re stories. They’re how we keep traditions alive, one creamy, nutty bite at a time. Try it once, and I think you’ll fall in love with its charm, just like I did.
If you try this Watergate Cake or have a retro recipe of your own to share, I’d love to hear about it—come say hello over on my Facebook page and join the Gemmir Kitchen community.