• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

WHIPPED CREAM FROSTED PISTACHIO POKE CAKE

Apr.posted by Paula 6 Comments

Jump to Recipe

Whipped Cream Frosted Pistachio Poke Cake is a classic cake recipe that’s fluffy, moist, and tender. It starts with a mix making it a fast and easy recipe!

PIN this Pistachio Poke Cake recipe to make later!

Whipped Cream Frosted Pistachio Poke Cake

WHIPPED CREAM FROSTED PISTACHIO POKE CAKE

This retro Pistachio Cake is also known as Watergate Cake. There’s a discrepancy in why it’s called ‘Watergate’. One theory is it was first developed by the chef at the Watergate Hotel. While others claim it’s named after the presidential Watergate scandal because “the cake has a cover-up icing and is full of nuts.”

This vintage recipe has many variations, but the main ingredients are pistachios, white cake mix, and a whipped cream frosting. Most use pistachio gelatin as well. Some versions have pecans and coconut. Whereas some family recipes make it into a Poke Cake and others make it into a Layer Cake.

I remember having Pistachio Cake at family gatherings but couldn’t find the exact recipe my mother and grandmother use. Therefore, I made my own recipe and it’s pretty amazing!

Whipped Cream Frosted Pistachio Poke Cake aka Watergate Cake is a vintage dessert with cake mix & instant pudding. Easy to make dessert. #pistachiocake #cake #recipe #dessert #easy #moist #callmepmc

TIPS AND MORE

This cake starts with a cake mix. It’s light, moist, and fluffy. If you’re a purist and don’t like to use a cake mix, you can certainly start with your favorite white cake recipe.

As well, you can use whole milk, 1% or 2%. I have not tested with almond or cashew milk.

I wanted an easy cake to travel so I baked it in a 9×13-inch pan. You can use two 9-inch round or square cake pans or three 8-inch cake pans. Use the cooking times on the box of cake mix.

I use low-fat whipped cream. However, if you’re making a layer cake, I don’t recommend you use low fat or fat-free Cool Whip. Full fat is sturdier and will hold better.

square green cake with green frosting and nuts

POKE CAKE

I poked holes in the cake and poured sweetened condensed milk over the cake while it was warm.  A whole can of sweetened condensed milk will look like too much, but it will soak into the cake. I let the cake cool for about 5 minutes. While it’s cooling I heat the sweetened condensed milk for 2 minutes in the microwave. I’m not sure heating the sweetened condensed milk is necessary, but it does seem to soak into the cake faster/better when it’s hot.

YOU’LL LOVE THESE CAKES TOO!

  1. Fresh Strawberry Cake
  2. Key Lime Pound Cake
  3. Easy Key Lime Cake
  4. Easy Strawberry Cake
  5. Key Lime Cheesecake Creme Brulee
  6. Strawberry & Cream Pound Cake with Jello

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Whipped Cream Frosted Pistachio Poke Cake aka Watergate Cake is a vintage dessert with cake mix & instant pudding. Easy to make dessert. #pistachiocake #cake #recipe #dessert #easy #moist #callmepmc

Whipped Cream Frosted Pistachio Poke Cake

Whipped Cream Frosted Pistachio Poke Cake

This delicious cake recipe starts with a mix for convenience but it's super tasty!
Author: Paula
5 from 5 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 16 servings

Ingredients

CAKE

  • 15.25 ounce box white cake mix or yellow cake mix
  • 3.4 ounce box pistachio instant pudding mix just the mix, don't make the pudding
  • ½ cup milk
  • ½ cup water
  • ½ cup vegetable oil
  • 5 large eggs at room temperature
  • 14 ounce can sweetened condensed milk

FROSTING

  • 3.4 ounce box pistachio instant pudding
  • ¾ cup milk
  • 8 ounces Cool Whip or you can make fresh whipped cream

Instructions

  • Please read post above for substitutions and tips.

CAKE

  • Preheat oven to 350°F and grease 13 x 9-inch baking pan.
  • In the bowl of your electric mixer, add the cake ingredients. (cake mix, pistachio pudding mix, milk, water, eggs, and oil) Beat on high speed for about two minutes.
  • Bake 27 to 30 minutes or until the cake is set in the center. You can test with a wooden pick or cake tester. Poke the center of the cake with the tester, the cake is done when no crumbs or dry crumbs remain on the tester when removed.
  • Remove from the oven and place on a wire rack to cool. Allow the cake to cool for 5 minutes.
  • While the cake is cooling, warm the sweetened condensed milk in the microwave. I pour it into a measuring cup with a handle and spout. Heat for 30 to 45 seconds. Stir.
  • With a knife, fork, or end of a wooden spoon, poke holes in the cake. Gently and evenly pour the sweetened condensed milk over the cake. I like to pour more on the center because it will run to the sides. You can also use a knife to smear it evenly if needed.
  • Allow the cake to sit and cool completely before frosting or the Cool Whip will melt.

FROSTING

  • In a large bowl, whisk the pudding and milk until thick.
  • Using a spatula, gently fold in the Cool Whip.
  • Spread evenly over the cooled cake. Cover and refrigerate until ready to serve.
  • Store cake in the refrigerator. It will stay fresh for 4 days.

Nutrition

Calories: 239kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 246mg | Potassium: 156mg | Fiber: 1g | Sugar: 28g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« FRESH STRAWBERRY YOGURT CAKE
PIMENTO CHEESE BACON TOMATO PIE »

Comments

  1. Chris says

    07.03.22 at 11:05 am

    I made cake according to directions and mixed at high speed with my KichenAid mixer for 2 mins. Cake rose beautiful but deflated significantly with huge split down the center after cooling. I have never had this happen when cooking cakes normally. So wondering if this is the result of the extra eggs and milk added to the batter?

    Reply
    • Paula says

      07.03.22 at 3:24 pm

      You added just the ingredients listed didn’t you? Not the ingredients I have listed plus what’s on the cake mix box?

      Reply
  2. Linda says

    06.19.22 at 4:15 pm

    I accidentally added the condensed milk to the cake mix what will happen?

    Reply
    • Paula says

      06.19.22 at 8:08 pm

      It’ll probably be okay and super moist.

      Reply
  3. Paula says

    04.27.21 at 12:36 pm

    Yes, all 5 go in the cake and all the cake ingredients (cake mix, pudding mix, oil, milk, water, and eggs) go in the mixing bowl at the same time. (the sweetened condensed milk is poured over the cake after it’s cooked.)

    Reply
  4. Evelyn lopez says

    04.25.21 at 6:59 pm

    Please give weight measurements

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

White Chocolate CrockPot Candy | Call Me PMc

WHITE CHOCOLATE CROCKPOT CANDY

chocolate bars

BEST FUDGY COCOA BROWNIES

chocolate dessert

ONE BOWL BROWNIES 9×13

Dark Chocolate Bourbon Pecan Pie Cheesecake

DARK CHOCOLATE BOURBON PECAN PIE CHEESECAKE

Favorites

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

Beef Birria Stack | Call Me PMc

BEEF BIRRIA STACK

roasted meal

ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES

Creamy Tuscan Italian Sausage Pasta

CREAMY TUSCAN ITALIAN SAUSAGE PASTA

Keto Cheesy Balsamic Chicken

KETO CHEESY BALSAMIC CHICKEN

Wonton Chicken Tacos

APPLEBEE’S WONTON CHICKEN TACOS

Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases ad no cost to you. Thanks for supporting this small business.

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design