Delish Watergate Sheet Cake

Hey there, cake lovers! Got a killer recipe for you today: the Delish Watergate Sheet Cake. Now, I know what you’re thinking – “What’s a Watergate?” Nope, not the political scandal, but a sweet blast from the past you’ve totally got to try. It’s all the best things wrapped up in one dreamy sheet cake that’s here to brighten your everyday and any special occasion. Think pistachio, whipped yumminess, and sheer delight. Perfect for when you need something that’ll make your taste buds sing and your family go “YASSS!”

Picture this: it’s Saturday evening, our kids are tearing through the living room like they’ve got rocket shoes on, and my husband is pleading for a sweet treat because – let’s be honest – sometimes the end of the week deserves a trophy in the form of this irresistible slice of heaven. This cake has become our go-to comfort dessert, a savior at family gatherings, and honestly, the reason we started looking forward to potluck parties. It’s like having a showstopper dessert while still rocking those pajama bottoms.

Why You’ll Love This Delish Watergate Sheet Cake

Okay, time for the truth… here’s why you’ll go bananas (or pistachios?) for this cake:

– You don’t have to be Martha Stewart to make it. Seriously.
– It’s sweet but not too guilty – you can still button your jeans if you want.
– It brings back all the warm, fuzzy ’70s vibes without the shag carpet.
– Pistachio pudding, people… enough said.

How to Make It

Okay, here’s how it goes down: you just need to grab your mixing bowl and let the chaos begin. First, preheat that oven to 350 degrees ’cause that’s the polite thing to do. Then mix together all your dry ingredients with reckless abandon. Trust me, the messier this gets, the tastier it becomes. Get in there with the pudding mix and eggs and stir like your life depends on it. Don’t worry, I won’t judge if you lick the spoon (I always do). Pour the beautiful mess into your favorite baking dish — mine’s a whole ten-inch deal — then pop it in the oven and let it do the magic. Once you start smelling the sweet aroma, you know you’re in Cake Heaven. And… try not to eat it all in one sitting, although no judgment if you do.

Ingredient Notes

– Pistachio Pudding Mix: It’s like the pixie dust of the dessert world. Don’t try to replace it, it’s literally the thing that makes this cake sparkle.
– Pineapple: I once tried skipping it—big mistake! Adds a juicy zing that balances the sweetness.
– Cool Whip: You think you can make whipped cream from scratch but really, Cool Whip knows what’s up.

Recipe Steps

1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients in a bowl.
3. Stir in pudding mix and eggs.
4. Pour mixture into baking dish.
5. Bake until aroma fills your kitchen (about 45 minutes).
6. Let cool before diving in (if you can wait).

What to Serve It With

Tips & Mistakes

– Don’t skip the chilling part. Trust me, I’ve sliced into it too soon and it crumbled like hopes on Monday.

Storage Tips

If you’ve got leftovers (rare here), shove them in the fridge. Tastes fab cold and secretly, it becomes an amazing breakfast treat. Yes, I’ve dunked a piece in my morning coffee. Zero regrets.

Variations and Substitutions

When I run dry of pistachios, I’ve sprinkled coconut flakes instead, turning it into a tropical delight. Oh, and if health is calling, swap half the sugar for apple sauce. But really, sometimes you just need to live a little, right?

Frequently Asked Questions

Delish Watergate Sheet Cake

This classic Watergate Sheet Cake is a moist, nutty dessert topped with a luscious pistachio frosting. Perfect for gatherings and celebrations!

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 0.75 cups unsweetened cocoa powder
• ▢ 0.5 cups pistachios finely chopped
• ▢ 1 cup buttermilk
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs

Pistachio Frosting

• ▢ 0.5 cups unsalted butter softened
• ▢ 1 cup powdered sugar
• ▢ 0.5 cups instant vanilla pudding mix pistachio flavor
• ▢ 0.25 cups milk
• ▢ 0.5 cups pistachios chopped

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, whisk together the flour, sugar, cocoa powder, and chopped pistachios.
  2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cups unsweetened cocoa powder
• Add melted butter, buttermilk, and eggs to the dry ingredients. Stir until smooth.
  1 cup buttermilk, 0.5 cups pistachios, 0.5 cup unsalted butter
• Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat softened butter, powdered sugar, pistachio pudding mix, and milk until smooth and creamy. Fold in chopped pistachios.
  2 large eggs, 0.5 cups unsalted butter, 1 cup powdered sugar, 0.5 cups instant vanilla pudding mix
• Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

For best results, refrigerate the cake for an hour before serving to allow the frosting to set.