Reminiscent of the popular Watergate Cake, this Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.
This cake starts with a cake mix – making it an easy dessert. For more desserts that start with a cake mix, try these Cake Mix Cookies or this Dump Cake.
Are you a fan of pistachio desserts?
I think this Pistachio Pudding Cake throws people off at first. Maybe most people aren’t familiar with the retro pistachio pudding? (Which I never really thought it tasted like pistachios – mostly like almond extract to me!)
The green may make you take a double take, but this cake is seriously so delicious. It’s perfectly moist, light and fluffy, and the frosting is so incredibly good. Plus, it’s super easy to make and starts with a cake mix.
What is a Watergate Cake?
If you’ve heard of a Watergate Cake, this cake may look somewhat familiar.
There are many stories out there about the origin of the Watergate Cake. Some people claim that it was invented around the time of the watergate scandal – with an icing to cover up the cake. Others say that the Watergate salad was actually the first creation that was made at the Watergate Hotel.
Regardless of where the name comes from, I just know that I love this cake. The Watergate Salad has crushed pineapple, mini marshmallows, nuts, pistachio pudding and cool whip. This cake takes those traditional flavors – minus the pineapples and marshmallows – and turns them into a show stopping cake.
This cake is a little different than the typical watergate cake. First of all, it’s not baked in a bundt pan. I decided to go with a traditional layer cake for mine. A typical Watergate Cake has a frosting made from dream whip, milk and pistachio pudding. Plus coconut and pecans. But I wanted something different. I changed up the frosting to a cream cheese based frosting, and since I didn’t add pistachios to the cake, I topped the cake with some.
You guys – this frosting is so good. I honestly didn’t think I would love love it with the pudding mix, but it was amazing.
Ingredients
Here is what you need to make this cake.
- White cake mix – I don’t think brand should matter too much here. And I know that the weights of cake mixes are kind of all over the place. But a white cake mix that is between 15-17 oz should work just fine. Many watergate cakes also have yellow cake mix, and that can be subbed in here, too.
- Instant Pistachio Pudding Mix – You’ll need 2 packages – one for the cake and one for the frosting. This is just the dry mix – not prepared.
- Lemon-Lime Soda – Like Sprite or 7up. So apparently, you can substitute the eggs and oil in a cake mix for a can of soda, but that’s not what I’m doing here. The soda will help keep the cake tender and help it to rise.
- Coconut Oil – I used coconut oil because I was out of vegetable oil. If you don’t have coconut oil on hand, vegetable oil will work. I melt the coconut oil before adding it.
- Eggs – A super important ingredient, both for texture and for the cake to rise.
- Coconut – I used sweetened, shredded coconut. You could probably get away with using unsweetened coconut, but it will be a little less sweet.
- Cream Cheese – I have not tried this with lower fat cream cheese, only full fat.
- Powdered Sugar – Also known as confectioners’ sugar.
- Milk – I just use 2% because that is what we always have on hand.
- Frozen Whipped Topping – aka Cool Whip. I haven’t tried substituting homemade whipped cream, but my guess is that it would work.
- Pistachios – These are sometimes hard to find out of the shells, but they are becoming more and more readily available.
- Toasted Coconut – To toast the coconut, I like to add the sweetened coconut to a skillet and cook over medium heat, stirring very often, until it is toasted and brown. You can also place it on a baking sheet and bake at 350º until it is toasted. But it goes fast, so make sure you keep an eye on it!
Tips for Making this Pistachio Pudding Cake
- This cake batter will be very thick with the coconut oil. I used an offset spatula to spread it out into the cake pans.
- The cake can also be made in a 13×9-inch baking dish. Bake until a toothpick inserted in the center comes out clean.
- Make sure your ingredients are all at room temperature.
- If you want a more pronounced green color, feel free to add in some food coloring.
More Pistachio Recipes
This Pistachio Lemon Pound Cake is out of this world.
I think these Pistachio Cookies belong in every cookie jar.
Or you can take it back to basics with this Pistachio Cake!
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Pistachio Pudding Cake
Ingredients
Cake:
- 1 white cake mix
- 1 3.4 oz package instant pistachio pudding mix
- 1 cup lemon-lime soda
- 3/4 cup coconut oil melted
- 3 eggs
- 3/4 cup sweetened shredded coconut
Frosting:
- 2 8 oz packages cream cheese, softened
- 1 cup powdered sugar
- 1 3.4 oz package instant pistachio pudding mix
- 1/2 cup milk
- 4 oz frozen whipped topping thawed (Cool Whip)
Toppings:
- 1/3 cup chopped pistachios
- 1/2 cup toasted coconut
Instructions
- Preheat the oven to 350ºF. Prepare 2 9-inch round cake pans. Set aside.
- In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs. Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes. Stir in the coconut.
- Divide the batter evenly between the two prepared baking pans. The batter will be very thick. Use an offset spatula to spread the batter evenly in the pans.
- Bake until a tester inserted comes out clean, 22-25 minutes. Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.
- To make the frosting, place the cream cheese in a large bowl and beat until light and fluffy, about 2 minutes. Add the powdered sugar and the pudding mix. Start adding the milk, 1 tablespoon at a time, until the frosting is thin enough to spread. Fold in the whipped topping.
- To assemble the cake, place one cake layer on a serving platter. Spread some of the frosting on the cake, then top with the second layer. Cover the cake with the remaining frosting and smooth with an offset spatula.
- Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios. Refrigerate until ready to serve.
Kim says
This was absolutely delicious. I did cut the confectioner sugar down to about 1/4 cup as I figured the cool whip and pudding mix would make it sweet enough, I was right. I only have 4 stars because my cake came out pretty dense. Any tips on how to get a lighter, fluffier cake? I followed the recipe for the cake 100% (except my eggs may not have been room temp).
Hephziba says
Hi, could you please share the ingredients of white cake mix and the pudding mix? I don’t get them from where I live. Thanks for your reply 🙂
Deborah says
I’m afraid I don’t have recipes for the mixes. You could google homemade mix recipes, but I haven’t tried them in this recipe so I’m not sure how it would turn out. Sorry!
Allyson says
My family loooved this recipe! It’s not super sweet & even my aunt who doesn’t like dessert ate a whole slice 🤩 frosting came out a little thick though so I did something wrong there but still delish!!!
Karen says
I’m getting ready to make this scrumptious recipe right now! Thank you for providing such a fun and pretty recipe! I’ll keep you posted!
Alex Johnson says
I would really like to make this for Christmas! is the coconut oil to replace vegetable oil you would traditionally use in cake mix? i have made a coconut cake before that used coconut milk, do you think coconut milk could be used in place of the regular milk, and vegetable oil used?
Deborah says
I haven’t tried, so I can’t say for sure, but I would guess that it would work out just fine!
Sully says
Could the cream cheese frosting be substituted with buttercream frosting whilst still adding pudding mix and whipped topping? I don’t know what the ratio to buttercream frosting to pudding mix and whipped topping would be. Trial and error? I am not a fan of cream cheese, which is why I ask, But, everything else of this recipe looks so good that I have to try it. Side question: does the frosting have a strong cream cheese taste?
Deborah says
It tastes like a light cream cheese frosting – definitely not as heavy as a normal cream cheese frosting. I’m not sure how much buttercream you’d have to use, though – just trial and error is probably your best bet!
KateM says
interesting that you didn’t post my comments. So not allowed to tell the truth here???? or only favorable comments allowed???
Deborah says
Hi Kate – sometimes it takes me awhile to go through and approve the comments. I’m glad to see that it worked out for you!
KateM says
Not sure about this…. I’ve never seen a cake mix like this. When I added melted coconut oil to the sprite it formed a foamy hard shell! And then trying to mix it, it is SO thick and then it won’t come off the beaters or spoons and keeps pulling away from edge of pans. It’s almost like a bread dough.
KateM says
Well I’m finally digging in to it – it is good & sweet & light. Definitely didn’t think it’d end up like that, so glad it did!
Jess says
This recipe is amazing!!! I substituted whipping cream for cool whip and added chopped pistachios to the cake batter as well. My dad is a freak about pistachio pudding cakes and this one blows them all away!
Mary M says
I made this in a 13×9 pan and it fell quite a bit in the center after taking it out of the oven. Did I do something wrong?
Deborah says
I have never made it in a 9×13- so I’m not sure. It may have been underbaked.
Mrs. Baker says
Thank you for this delicious recipe! I just made it for my husband’s family for Easter and it was AMAZING! I added a teaspoon of almond extract to the cake batter and it really made the flavor POP and taste extra “pistachio-y”. I will definitely be making this one again!
Deborah says
I love the addition of almond extract in the cake batter! So glad you loved it!
Nova @ The High Strung says
I made this cake today for a St Patty day potluck. Everyone just loves it. Several women called it Watergate Cake for some reason, thats what their moms called it. It is always a hit whenever it shows up at a potluck.
Carrie says
What would you recommend if making this into cupcakes? I have made the cake twice and we all loved it!
Deborah says
I have not tried these as cupcakes, but I’m guessing that it would translate well to cupcakes. Let me know if you try and how it turns out!
Cheryl says
I use solid coconut oil. Would the solid coconut oil be measured out to 3/4 cup, then melted? Or 3/4 c melted coconut oil? I’m not sure there would be a difference but don’t want to start this recipe and find out there’s a discrepancy. Recipe looks yummy! Thank you!
Deborah says
I measure it out first, and then melt it.
Jess says
Hi,
I love this recipe and have made several times before, however I don’t currently have two round 9 inch pans. Do you think the recipe would work in a fluted tube?
Deborah says
I haven’t tried it, so I can’t say for sure. I would think that it would work, though.
Jean says
How do you store this cake since whipped topping and milk are in the ingredients for the frosting?
Deborah says
I stored it loosely covered in the refrigerator. To serve, let it come to room temperature for a bit first. Unless you like cold cake – which I actually do! 🙂
cakeSpy says
Watergate cake is one of my all times faves so this gussied-up version looks like a dream come true!!! Yum! Beautiful as well.