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Pistachio Watergate Cake

This Pistachio Watergate Cake features a soft, tender cake topped with a cool, fluffy pistachio frosting, perfect for celebrations and easy enough for any afternoon treat.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 45 minutes
Servings: 18 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 328
Ingredients Method Notes

Ingredients
  

For the cake
  • 15.25 oz yellow cake mix 1 box
  • 5.1 oz instant pistachio pudding a pack and a half of the smaller packs can be used
  • 3 large eggs
  • 1 cup club soda lemon-lime soda also works
  • 1 cup salted butter, melted
  • 1 cup pistachios, shelled and chopped plus extra for garnishing the frosting
For the frosting
  • 5.1 oz instant pistachio pudding
  • 1.25 cups milk
  • 8 oz whipped topping such as Cool Whip
  • Chopped pistachios optional garnish
  • Maraschino cherries optional garnish

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a 9x13-inch glass baking dish with parchment paper, or grease it well so the cake releases easily. Melt the butter in the microwave and let it cool briefly.
Mixing the Batter
  1. Add the yellow cake mix, the first portion of pistachio pudding, eggs, club soda, and melted butter to a large bowl. Mix with a spatula or an electric mixer until fully combined.
  2. Fold in the coarsely chopped pistachios gently.
Baking
  1. Pour the batter into the prepared dish and spread evenly. Bake for 35 to 40 minutes, checking near the end. Remove when the center is set and a toothpick comes out clean.
  2. Let the cake cool in the pan for at least 45 minutes.
Making the Frosting
  1. Whisk the remaining pistachio pudding with milk until blended, then gently fold in the whipped topping.
Frosting the Cake
  1. Spread frosting over the completely cooled cake, sprinkle with chopped pistachios and add maraschino cherries if desired. Slice into 18 pieces and serve.

Notes

For optimal texture, chill the cake before cutting and store covered in the refrigerator for up to 3 days. Freezing is recommended for unfrosted cakes.