Watergate Cake: The Ultimate Retro Pistachio Delight
Step back in time to the vibrant 1970s with a truly iconic dessert that continues to captivate taste buds today: the Watergate Cake. This isn’t just any cake; it’s a moist, flavorful masterpiece infused with the beloved combination of pistachio, pineapple, and coconut, reminiscent of its namesake, the popular Watergate salad. A delightful blend of sweet, tangy, and nutty, this cake offers a unique dessert experience that’s both comforting and exciting. Whether you’re a long-time fan of vintage recipes or discovering this nostalgic treat for the first time, Watergate Cake promises a slice of pure, unadulterated bliss that’s simply irresistible.
A Tropical-Inspired Pistachio Cake for Every Occasion
If the refreshing flavors of Watergate salad hold a special place in your heart, then prepare to fall head over heels for the Watergate Cake. This particular recipe, much like the salad, surged in popularity during the 1970s, becoming a staple at potlucks, family gatherings, and holiday tables across America. Its vibrant green hue, courtesy of the pistachio pudding, instantly catches the eye, while the harmonious blend of crushed pineapple, sweetened coconut flakes, and crunchy pecans creates a symphony of textures and tastes in every bite.
While some culinary legends claim roots dating back earlier than the 70s, the undeniable truth is that this cake embodies the spirit of that era: simple to prepare, bursting with flavor, and wonderfully unique. It’s more than just a cake; it’s a celebration of convenience and deliciousness. Perfect for summer picnics, spring brunches, or simply as a comforting dessert on a cozy evening, the Watergate Cake is a versatile confection that never fails to impress. Its moist crumb, combined with the creamy, airy topping, makes it a light yet satisfying treat that leaves a lasting impression.
Frequently Asked Questions: Your Guide to Watergate Cake Success
The precise origin of the Watergate Cake’s intriguing name remains a delightful mystery, shrouded in culinary folklore. While several food brands have laid claim to its invention and publication, and many grandmothers fondly recall making it for decades, no one can definitively pinpoint its very first appearance. One popular theory suggests a connection to the Watergate Hotel in Washington D.C., possibly as a promotional item or a featured dessert on their menu. Another theory links it to the Watergate salad, with the cake perhaps inspiring the salad or being a dessert rendition of its popular flavors. Regardless of its true genesis, the name adds an extra layer of charm to this already beloved dessert, making it a topic of fun debate at any gathering.
Absolutely! If coconut isn’t to your liking, feel free to omit it from the recipe entirely. The cake will still be incredibly delicious and moist, retaining its delightful pistachio and pineapple flavors. You don’t necessarily need to substitute it with anything, but if you wish to add another textural element, a bit more chopped pecans or even some finely diced white chocolate chips could be lovely. However, the simplest approach is often the best: just leave it out and enjoy the cake as is.
Yes, due to the whipped topping and the fresh fruit content (pineapple), Watergate Cake should be kept chilled when not being served. This not only ensures its freshness and safety but also enhances its overall taste and texture. A cold slice of Watergate Cake is wonderfully refreshing, especially on a warm day. Storing it in the refrigerator helps maintain the structural integrity of the topping and prevents any spoilage from the dairy and fruit components.
While traditional Watergate Cake proudly features instant pistachio pudding for its signature flavor and color, you certainly can experiment with other pudding mixes to create exciting variations! Imagine a tropical twist with coconut pudding for a piña colada vibe, or even banana pudding for a creamier, fruitier profile. If you’re feeling adventurous, combining pineapple with orange pudding could evoke the essence of a different kind of “Watergate salad.” Just keep in mind that the pistachio is what defines the classic Watergate flavor, so any changes will result in a delicious, but different, dessert.
Watergate Cake is best enjoyed fresh, ideally on the day it’s made or the following day. While you can certainly prepare it a day in advance, we recommend consuming it within 24-48 hours for optimal taste and texture. After a couple of days, the cake’s texture may start to soften slightly, and the topping might lose some of its initial fluffiness due to the moisture from the pineapple. It won’t necessarily go “bad” quickly in the refrigerator if properly stored, but for that truly irresistible, fresh-from-the-kitchen experience, earlier consumption is advised.
Absolutely! While the convenience of a boxed cake mix is a hallmark of many classic retro recipes like Watergate Cake, you can certainly use a homemade white or yellow cake recipe as the base. If you have a trusted homemade white cake recipe, feel free to use it. The key is to ensure your homemade cake is moist enough to complement the pudding and fruit. Regarding the pistachio flavor, the instant pistachio pudding mix is integral to this recipe’s distinct taste and moisture. We currently only have experience making this specific recipe with the store-bought instant pudding mix for that authentic Watergate flavor and texture.
Yes, crafting a sugar-free Watergate Cake is achievable if you can source sugar-free versions of the key ingredients. Look for sugar-free white cake mix, sugar-free instant pistachio pudding mix, sugar-free whipped topping, and crushed pineapple packed in 100% juice (not syrup). You may also find sugar-free mini marshmallows and unsweetened coconut flakes. Be sure to check all labels for sugar content and adjust sweetness to your preference, as the flavor profile might differ slightly from the traditional version.
To keep your Watergate Cake fresh, cover it tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 4 days. If you wish to extend its shelf life, you can freeze individual slices or the entire cake (if well-wrapped) for up to 3 months. To freeze, wrap the cake securely in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.
For the most authentic Watergate Cake experience, a white cake mix is traditionally recommended. This allows the vibrant green color of the pistachio pudding to shine through beautifully. However, a yellow cake mix or even a French vanilla cake mix can also be used. A yellow cake mix will give the cake a slightly richer, golden hue, while French vanilla will add an extra layer of fragrant vanilla notes. All options will still result in a delicious cake, so choose based on your preference for color and subtle flavor variations.
While fresh pineapple can offer a wonderfully bright flavor, we recommend sticking with canned crushed pineapple in 100% juice for this recipe. Canned crushed pineapple has a softer texture and a consistent moisture level that is ideal for incorporating into the cake batter and topping. It also releases its juice easily for the reserved liquid needed for the topping. If you do opt for fresh pineapple, ensure it is very finely crushed and thoroughly drained to prevent excess moisture from affecting the cake’s texture.
Ingredients Needed: Crafting Your Watergate Cake Masterpiece
Creating this iconic Watergate Cake requires a careful selection of ingredients, each playing a vital role in achieving its signature flavor and moist texture. Here’s a detailed look at what you’ll need to gather to bring this retro dessert to life:
- Crushed Pineapple: Opt for a 20-ounce can of crushed pineapple packed in 100% juice, not syrup. The syrup-packed variety would make the cake overly sweet and alter its texture. Draining the pineapple thoroughly is crucial to control moisture levels in the batter, but remember to reserve ½ cup of the juice for the creamy topping.
- White Cake Mix: A standard 15.25-ounce box of white cake mix provides a convenient and reliable base. While white is traditional for its neutral canvas allowing the pistachio green to pop, a yellow or French vanilla cake mix can also be used for a slightly richer flavor and golden hue.
- Vegetable Oil: One cup of vegetable oil contributes significantly to the cake’s exceptional moistness, ensuring every bite is tender and delectable.
- Milk: A cup of milk (whole or 2% works well) adds richness and liquid to the cake batter, creating a beautifully smooth consistency.
- Large Eggs: You’ll need three large eggs. With white cake mixes, you have the flexibility to use either whole eggs or just egg whites. Using whole eggs will result in a slightly yellow tint and a richer flavor, while using only egg whites will maintain a more vibrant white (and thus, a brighter green) cake. Either option works perfectly, so choose based on your preference.
- Instant Pistachio Pudding Mix: This is the star ingredient that gives the Watergate Cake its distinctive pistachio flavor and characteristic green color. Make sure to use an instant variety, typically a 3.4-ounce box, as this is key for both the cake and the topping.
- Pecans: ¾ cup of finely chopped pecans adds a wonderful nutty crunch and flavor. If pecans aren’t your favorite, feel free to substitute with other nuts like walnuts or macadamia nuts, or simply omit them for a nut-free version.
- Sweetened Coconut Flakes: ¾ cup of sweetened coconut flakes provides a delightful chewiness and tropical sweetness. Be sure to pick up the sweetened variety, as unsweetened flakes will offer a very different flavor profile.
- Whipped Topping: An 8-ounce container of frozen whipped topping (like Cool Whip or a store brand equivalent) forms the base of the luscious, airy frosting. While homemade whipped cream is lovely, store-bought whipped topping offers greater stability, especially when combined with the pineapple, preventing it from breaking down too quickly.
- Mini Marshmallows: ¾ cup of mini marshmallows are folded into the topping, adding a soft, melt-in-your-mouth texture and extra sweetness that complements the other flavors beautifully. You can also reserve a few extra for garnish.
How to Make the Perfect Watergate Cake: A Step-by-Step Guide
Crafting this delightful Watergate Cake is surprisingly simple, especially with our clear, step-by-step instructions. Get ready to create a dessert that tastes like a slice of sunshine!
First, preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly spraying it with cooking spray to ensure your cake releases easily. Set this prepared dish aside while you gather your ingredients.
Next, it’s time to prepare the pineapple. Open your 20-ounce can of crushed pineapple in 100% juice. Place a fine mesh strainer over a large bowl to catch all the juice. Pour the crushed pineapple into the strainer and use the back of a spoon to press out as much liquid as possible. This step is crucial for achieving the correct cake texture. Once drained, measure out and reserve ½ cup of this pineapple juice; it will be used later for the topping. The remaining drained pineapple will be divided between the cake batter and the topping.
In a large mixing bowl, combine the white cake mix, vegetable oil, milk, large eggs, and the 3.4-ounce box of instant pistachio pudding mix. Using an electric hand mixer (or a stand mixer), beat these ingredients together on medium speed for about 2 minutes, until the batter is smooth and well combined. Be careful not to overmix, as this can lead to a dry cake.
Now, gently fold in half of your thoroughly drained crushed pineapple, ¾ cup of finely chopped pecans, and ¾ cup of sweetened coconut flakes into the cake batter. Stir until just combined, being careful not to crush the pineapple too much or overdevelop the gluten in the batter.
Pour the prepared batter evenly into your 9×13-inch baking dish. Bake on the middle rack of your preheated oven for approximately 35-45 minutes. The cake is done when a toothpick inserted into the center comes out clean. It’s quite common for Watergate Cake to have a slight dip in the center after baking; this is perfectly normal and will be covered by the generous topping, so don’t worry!
Once baked, remove the cake from the oven and place it on a wire rack to cool completely. This step is essential; attempting to frost a warm cake will result in a melted, runny topping.
While the cake cools, prepare the iconic topping. In a large bowl, whisk together the second 3.4-ounce box of instant pistachio pudding mix with the reserved ½ cup of pineapple juice. Whisk vigorously until the mixture just begins to thicken. It will be quite thick at first.
Quickly fold in the 8 ounces of whipped topping into the pudding mixture. Continue to gently fold until the topping is light, fluffy, and evenly combined. The rapid whisking and quick folding are key to maintaining the airy consistency of the topping.
Finally, gently stir in ¾ cup of mini marshmallows, ½ cup of finely chopped pecans, ½ cup of sweetened coconut flakes, and the remaining half of your drained crushed pineapple into the whipped topping mixture. Once everything is combined, spread this luscious topping evenly over the completely cooled cake. For an extra touch, you can garnish the top with additional mini marshmallows, coconut flakes, and chopped pecans.
Cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours to chill thoroughly before serving. This chilling time allows the flavors to meld beautifully and the topping to set, ensuring a perfectly refreshing slice every time.
Tips for Watergate Cake Success
Achieving the perfect Watergate Cake is easy with a few simple tips:
- Drain Pineapple Thoroughly: This is perhaps the most critical step. Excess liquid from the pineapple can make your cake soggy or prevent it from setting properly. Press out as much juice as possible.
- Don’t Overmix: When combining the cake batter ingredients, mix until just combined, about 2 minutes with an electric mixer. Overmixing develops the gluten too much, resulting in a tough cake.
- Cool Completely: Ensure your cake is absolutely cold before applying the topping. A warm cake will melt the whipped topping, leading to a messy and runny frosting.
- Instant Pudding is Key: This recipe relies on instant pudding mix, not cooked pudding. Instant pudding provides both the flavor and the setting power needed for the cake and the topping.
- Chill Time is Essential: Allow at least 2 hours for the cake to chill in the refrigerator before serving. This firms up the topping and allows the flavors to fully meld, creating a more cohesive and delicious dessert.
Variations and Serving Suggestions
While the classic Watergate Cake is perfect as is, you can easily customize it to suit your preferences or create new flavor experiences:
- Tropical Twist: Substitute a portion of the milk with coconut milk in the cake batter for an intensified tropical flavor.
- Nutty Alternatives: Instead of pecans, try finely chopped walnuts, almonds, or even macadamia nuts for a different crunch.
- Fruity Additions: While not traditional, a small amount of finely chopped maraschino cherries or mandarin oranges could be folded into the topping for added color and a subtle fruity note.
- Color Boost: For an even more vibrant green, you can add a drop or two of green food coloring to the cake batter and/or the topping mixture, though the pistachio pudding typically provides enough color on its own.
Watergate Cake is best served chilled, offering a refreshing counterpoint to a warm afternoon. It pairs wonderfully with a cup of coffee, iced tea, or even a scoop of vanilla ice cream for an extra indulgent treat. Its vibrant appearance makes it a fantastic centerpiece for potlucks, family reunions, holiday gatherings, or simply as a special dessert to brighten any day.
Craving More Delicious Recipes?
If you’ve fallen in love with the unique flavors and easy preparation of Watergate Cake, you’re in for a treat! Explore more delightful recipes that promise comfort, nostalgia, and incredible taste:
- Classic Pistachio Cake
- Decadent Pistachio Layered Dessert
- Southern Pecan Praline Cake
- Refreshing Piña Colada Poke Cake
- Creamy Coconut Cream Poke Cake
- Exotic Hawaiian Poke Cake
- Rich Butter Pecan Poke Cake
- Sweet & Tangy Tropical Watergate Salad
- Classic Ambrosia Salad
- Light & Fluffy Pistachio Fluff
- Zesty Orange Fluff
- Grand Punch Bowl Cake
Watergate Salad Cake
Print
Pin
Rate
20
45
1
5
12
servings
Brandie Skibinski
Ingredients
-
20
ounce
can crushed pineapple in 100% juice
(1/2 cup juice reserved and divided use) -
1
box white cake mix -
1
cup
vegetable oil
-
1
cup
milk
-
3
large eggs
(can use the whole egg or just egg whites) -
3.4
ounce
box instant pistachio pudding mix -
¾
cup
finely chopped pecans -
¾
cup
sweetened coconut flakes
For the topping:
-
3.4
ounce
box instant pistachio pudding mix -
½
cup
reserved pineapple juice -
8
ounces
whipped topping
(Cool Whip or store brand) -
¾
cup
mini marshmallows
(plus more for garnish) -
½
cup
finely chopped pecans
(plus more for garnish) -
½
cup
sweetened coconut flakes
(plus more for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
- Drain the 20 ounce can of crushed pineapple in 100% juice over a bowl in a fine mesh strainer to catch the juice. Use the back of a spoon to squeeze out as much juice as you can. Reserve ½ cup of this juice for the topping.
- Add the white cake mix, 1 cup vegetable oil, 1 cup milk, 3 large eggs, and 3.4 ounce box instant pistachio pudding mix into a large bowl. Combine for 2 minutes with an electric hand mixer (or stand mixer) until smooth.
- Stir in half of the drained crushed pineapple (set aside the rest for the topping), 3/4 cup finely chopped pecans, and 3/4 cup sweetened coconut flakes. Gently fold until just combined.
- Spread the batter evenly into the prepared baking dish and bake for about 35-45 minutes on the middle rack until a toothpick inserted into the center comes out clean.
- Place the baked cake on a wire rack to cool completely. A slight dip in the center is normal; it will be covered by the topping.
- Once the cake is cool, make the topping. In a large bowl, whisk together the 3.4 ounce box instant pistachio pudding mix with the 1/2 cup reserved pineapple juice until it just begins to thicken.
- Quickly fold in the 8 ounces of whipped topping until light and fluffy.
- Gently stir in 3/4 cup mini marshmallows, 1/2 cup finely chopped pecans, 1/2 cup sweetened coconut flakes, and the other half of the drained crushed pineapple.
- Smooth this topping evenly over the cooled cake. Optionally, garnish with additional mini marshmallows, coconut flakes, and chopped pecans. Cover and place it in the fridge for at least 2 hours to chill before serving.
- Once chilled, slice and enjoy your delicious Watergate Cake!
Notes
- Please refer to the Frequently Asked Questions (FAQ’s) and detailed ingredient list above for other substitutions or for answers to the most common questions about this recipe.
- This recipe does not follow the ingredient amounts or directions typically found on the back of a boxed cake mix. For best results, please strictly adhere to the specific amounts and instructions provided here.
Dessert
American
Nutrition
Calories:
605
kcal
|
Carbohydrates:
64
g
|
Protein:
6
g
|
Fat:
39
g
|
Sodium:
595
mg
|
Fiber:
3
g
|
Sugar:
47
g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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