WATERGATE CUPCAKES
Watergate Cupcakes are the cupcake version of the famous Watergate Salad made from pistachio pudding mix, pineapple, cool whip, and marshmallows and they are the perfect nostalgic treat.
Provided by Christin Mahrlig
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees and line 12 muffin cups with cupcake liners.
- In a small bowl, combine flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat butter and sugar together until light and creamy.
- Add eggs one at at time, stopping to scrape down sides of the bowl.
- With mixer on low, add in remaining cupcake ingredients. Turn to medium-speed and beat for about 20 seconds, or until batter is an even consistency.
- Pour into prepared cupcake cups and bake for 18-22 minutes or until a toothpick inserted in center comes out clean. Let cool.
- To make frosting, use an electric mixer to beat butter and marshmallow fluff until smooth. Gradually add in confectioners' sugar. Mix in vanilla extract and milk.
- Spread frosting on cupcakes. This is easiest to do using a pastry bag or plastic bag with the corner snipped off. Sprinkle with pecans.
Nutrition Facts : Calories 469 kcal, ServingSize 1 serving
WATERGATE CAKE IV
This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.
Provided by JBS BOX
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
- While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.
Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g
WATERGATE CAKE
The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.
Nutrition Facts :
WATERGATE CUPCAKES
You're going to LOVE these Watergate Cupcakes! Extremely nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped frosting, which is perfect for summer!
Provided by Aimee Shugarman
Categories Cupcake
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line muffin pan with paper muffin liners. Set aside.
- In a large mixing bowl at medium speed, combine cake mix, oil, pudding mix, soda, and eggs. Beat for several minutes until light and fluffy. Fold in chopped pecans.
- Using a large metal scoop (about 1/4 cup) fill muffin liners about 2/3 full. Bake in oven for 20 minutes, until lightly browned on top. Remove and cool completely before adding frosting.
- For the frosting, combined pudding mix with 1 cup milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for 15 minutes, or more (you can do this while cupcakes are baking and cooling).
- Use a large spoon (or a 2 TBSP metal cookie scoop) to dollop the frosting onto each cooled cupcake. Sprinkle with chopped pecans and coconut. Store in refrigerator for up to 3 days. ENJOY!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 191 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
MEG'S WATERGATE CUPCAKES
Make and share this Meg's Watergate Cupcakes recipe from Food.com.
Provided by Janice McNeil
Categories Dessert
Time 1h
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
- In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
- Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
- For Maraschio cherry Italian Buttercream.
- Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
- Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
- Increase thespeed to high and beat until cooled to room temperature.
- Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.
Nutrition Facts : Calories 527.2, Fat 41.3, SaturatedFat 22.4, Cholesterol 138.8, Sodium 426.9, Carbohydrate 36.7, Fiber 0.9, Sugar 26.1, Protein 3.8
WATERGATE CAKE
I have no idea where this recipe came from, but it was in my grandmothers handwritten cookbook and I had to post it just for the name. Let me know how this recipe turns out as I have not made it yet.
Provided by Aric Ross
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and pour into a greased and floured dish.
- Bake at 325 degrees for 45 minutes.
- Allow cake to cool and frost with Watergate Frosting (or any other frosting).
WATERGATE CAKE III
I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!
Provided by Shawna Wallis
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 18
Number Of Ingredients 10
Steps:
- Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
- Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.
Nutrition Facts : Calories 340 calories, Carbohydrate 38.7 g, Cholesterol 32.1 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 374.3 mg, Sugar 29.2 g
WATERGATE CAKE I
If you like pistachio pudding, you will like this cake.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
- To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.7 g, Cholesterol 23.5 mg, Fat 15.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 271.4 mg, Sugar 18.7 g
THE WATERGATE CAKE
I know that there are a few other recipes with the same name, but this one is a little different. My husband and daughter are very picky, and this is their FAVORITE cake. It is from the cookbook CHOCOLATE from the Cake Mix Doctor. Using the ginger ale instead of a carbonated lemon-lime beverage really does make a difference.
Provided by mrsjjkool
Categories Dessert
Time 45m
Yield 1 9 by 13 inch cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
- Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
- Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
- NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).
WATERGATE CUPCAKES
These pistachio-flavor cupcakes with creamy pineapple-marshmallow frosting are upping the ante on everyone's favorite dessert-y salad.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix and milk. Spoon batter into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Meanwhile, mix COOL WHIP, marshmallows, pineapple and food coloring. Refrigerate 30 min.
- Frost cupcakes with COOL WHIP mixture. Garnish with nuts.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
WATERGATE CAKE
This is a cake my grandma use to make when I was younger. She would leave coconut off a portion of the cake for me. I don't know why they call it watergate cake.
Provided by Tarynne
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray 2 layer cake pans or a tube pan with cooking spray.
- Mix cake ingredients together in a mixing bowl.
- Pour into cake pans.
- Bake at 350 degrees F for 45 - 60 min.
- Knife will come out clean when done.
- Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
- Spread Glaze on cake while hot.
- Prepare frosting.
- add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
- Frost cake when it has cooled.
- sprinkle with nuts& coconut if desired.
Nutrition Facts : Calories 5141.3, Fat 287.7, SaturatedFat 50.1, Cholesterol 702.8, Sodium 4345.6, Carbohydrate 586.9, Fiber 10.8, Sugar 424.3, Protein 70
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