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Watergate Cake II

Rated as 4.86 out of 5 Stars

"White cake with pistachio pudding, coconut and pecans topped with pistachio icing."
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servings 389
Original recipe yields 18 servings (9 x 13 inch cake)


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  1. Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes. Fold in coconut and nuts. Pour into greased and floured 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.
  3. To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.

Nutrition Facts

Per Serving: 389 calories; 22.2 43.5 4.4 33 386 Full nutrition

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Read all reviews 11
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made these into cupcakes to give away to the neighbors for St. Paddy's day. No need for food coloring, as the pistachio pudding does it for you. I didn't have a white mix but a yellow instead s...

I made this cake just the way the recipe called for. It was perfect. Lots of requests for the recipe.

This cake was great and easy to make. I substiituted cool whip for the packaged whipped cream. It was easy to prepare and tasted great! I would make this again.

Delicious! Only made the cake but next time I will make the frosting as well. There will definitely be a next time!!

Very good! Pecans and coconut make this recipe better than the other watergate cakes listed on this site.

Would be great for St. Patrick's day. Everyone loved it. Thought I had overcooked it, but it was very moist.

Delicious Cake.

Awesome recipe!! I used sliced almonds instead because that was what was on hand. I toasted coconut and almonds for topping! Next time I may try adding crushed pineapple!YUM! It's a keeper!

This is very good. As another reviewer said the nuts and coconut make this recipe better than any other on this site. Made it exactly as recipe states, wouldn't change a thing!