For a more intense pistachio flavor, add a teaspoon of pistachio extract to the cake batter. To prevent the cake from sticking, line the bottom of the baking pan with parchment paper. The cake can be made a day ahead of time. Store frosted cake covered in the refrigerator. Feel free to substitute other nuts for walnuts, such as pecans or slivered almonds. For a dairy-free version, use a non-dairy whipped topping alternative.
Watergate Cake III
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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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SERVING18 People
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VIEWS99
A moist and vibrant pistachio cake, perfect for potlucks and celebrations. This version offers a streamlined approach without compromising on flavor, delivering a delightful balance of sweetness and subtle nutty notes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol32 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium374 mg
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Sugar29 g
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Fat19 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. (5 minutes)
02 Step
Recipe View In a large bowl, combine the cake mix, 1 box of pistachio pudding mix, eggs, vegetable oil, and lemon-lime soda. Mix until well combined. If desired, gently fold in the coconut and walnuts. (5 minutes)
03 Step
Recipe View Pour batter into the prepared pan and spread evenly. (2 minutes)
04 Step
Recipe View Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (35-40 minutes)
05 Step
Recipe View Let the cake cool completely in the pan on a wire rack. (1 hour)
06 Step
Recipe View While the cake cools, prepare the frosting. In a medium bowl, whisk together the remaining box of pistachio pudding mix and cold milk until smooth. (3 minutes)
07 Step
Recipe View Gently fold in the thawed whipped topping until well combined. (2 minutes)
08 Step
Recipe View Once the cake is completely cooled, frost the top with the pistachio whipped topping mixture. (5 minutes)
09 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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Sonya Daugherty
Jun 1, 2025I omitted the coconut and nuts as suggested, and it was still amazing! A great option for those with nut allergies.
Callie Kovacek
May 26, 2025I made this cake for a potluck and it was gone in minutes! The recipe was easy to follow and the cake turned out perfectly.
Felicity Koelpin
Mar 16, 2025This cake was a huge hit at our family gathering! Everyone loved the light and fluffy texture and the subtle pistachio flavor.
Edwardo Funk
Aug 3, 2024I've made this cake several times and it's always a winner. I love that it's so easy to make and the results are always delicious.