I mixed up some crushed pineapple into the frosting. I thought maybe the pudding and the soda would make a difference....
There is no hiding the fact that this is a BOX cake. You will have a hard time convincing most people that this is made from scratch.
Otherwise, won't make the box cake portion again. 04/15/2007 I lightened up the recipe by cutting oil back to 1/2 cup and substituting it with 1/2 cup unsweetened applesauce and I cut back to 2 eggs.
Just made it again after many years for a Christmas lunch and its green color looked very appropriate. I would recommend that you use the dream whip for the topping instead of cool whip although the cool whip would certainly be a time saver.
In the old days it HAD to be made in a bunt or tube pan as in the photo. Much more impressive although the 9×13 versions are certainly easier to deal with and take to a picnic etc.
06/25/2008 First I agree with another reviewer than 3 eggs and 1 cup oil is just too much; I cut back to 2 eggs and 1/2 c oil. I notice that many if the recipes that are giving it 4-5 stars talk about adding ingredients.
I would say adding some crushed pineapple and maybe walnuts to the batter and/or the topping are required to make this worth your time. Also, it's a must to double the topping there is just simply not enough to frost the cake.
I double the icing and had a little left over I also took 1/2 big can of crushed pineapple added some sugar and boiled it down. 11/24/2006 My grandma has made this cake for just about every family birthday since I can remember.
1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant pistachio pudding mix 1 cup club soda 1/2 cup canola oil 3 large eggs 3/4 cup pistachios FROSTING: 2 packages (3.4 ounces each) instant pistachio pudding mix 2 cups heavy whipping cream 1 cup 2% milk In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds.
This Watergate Sheet Cake is nutty and moist thanks to pistachio pudding and pecans. Hanging around my blog for any amount of time will not only result in weight gain, but you’ll see inside my soul.
Open up any church cookbook, and you’ll probably find a recipe for this classic treat. WatergateCake is a delicious recipe packed with pistachio pudding, pecans, coconut, 7-up, and sometimes people even add pineapple.
So many of you have asked through the years if it can be made in a sheet cake, and the answer is yes! Pour cake batter into baking dish.
Preheat oven to 350 degrees F. In large mixer bowl at medium speed, add cake mix, oil, pudding, eggs, and lemon lime soda. To frost, while cake is baking, beat pudding with milk until light & fluffy, about two minutes.
Refrigerate for 30 minutes or more than spread over cooled cake. *Nutrition facts are an estimate and not guaranteed to be accurate.
12/30/2002 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.
07/25/2013 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.
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 confetti cake and vault as the soda. I recently experimented and changed the flavors too.
We made orange and butterscotch changing both the pudding and the pop. I added a half cup of chocolate chips for the kids.
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 and the nuts because the only think I like better than pistachio pudding is coconut... so this is a perfect recipe for me.
08/29/2002 I'm diabetic, so I couldn't eat it, but my mother asked me for the recipe. Most people will say it's good to make me feel good bet she always tells me if it wasn't up to her standards.
I think using the carbonated beverage makes this cake very moist. I opted to not use the coconut and nuts as my husband and son don't care for them.
(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 coconut into the mix since my family all LOVE the stuff.(sum) The only ingredient I didn't have been the veggie oil which I subbed for canola. It left a slight after-taste that wasn't entirely pleasant in the uncooked batter, and I was pretty worried.
Fortunately in the finished product the aftertaste was barely noticeable. For the topping I added two drops of green food coloring just to give it that added springy look to it and sprinkled more coconut across the top.
The reason I'm giving it three stars is because for some reason the cake solidified fine in the oven with the exception to one of the sides which bubbled over the rim. I have NO idea why it did this it could just be my oven however I had to work around the mess it created and also cook the cake 10 minutes longer then the recipe called for because it was nowhere near done at that point.
So the end result was that a small portion of the cake was harder along the rim while the rest of it turned out great. :) Anyway it's very sweet and my husband likes this very much so thank you for the recipe.