Real Recipes From Real Home Cooks ®

watergate cake with pineapple

(3 ratings)
Blue Ribbon Recipe by
Melissa Turner

I have been making a pistachio cake and Watergate salad for years. So I decided to combine the two. This is a super moist yet light cake that gets gobbled up every time I make it. Enjoy!

Blue Ribbon Recipe

This Watergate cake brings a plain pistachio cake to a whole new level. The pineapple makes the cake tender and full of flavor. Chopped pistachios add some texture. The creamy frosting is fluffy and not too sweet - the perfect complement to this cake. Make sure to let this get really cold, it's best when served cold. Perfect for summertime gatherings.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For watergate cake with pineapple

  • 1 box
    white cake mix
  • 1 c
    crushed pineapples (drained)
  • 1/2 c
    pistachio nuts, chopped
  • 1 box
    pistachio pudding, 3.4 oz
  • 3
  • 1 c
  • 1/3 c
  • 12 oz
    tub of Cool Whip
  • 1 box
    pistachio pudding, 3.4 oz.
  • 1 c
  • 1/4 c
    pistachio nuts, chopped for garnish

How To Make watergate cake with pineapple

Test Kitchen Tips
If you're preparing the cake as a layer cake, we'd let it chill for a while before slicing. The cake is super tender and could fall apart when cutting pieces.
  • Mixing cake ingredients in a bowl.
    Preheat oven to 350 degrees. In a large mixing bowl, mix all cake ingredients for two minutes on medium speed.
  • Folding in the pistachios.
    Fold in the nuts.
  • Pouring batter into cake pans.
    Pour into 2 round cake pans or a 9x13 baking pan.
  • Baking cakes according to package directions.
    Bake according to cake mix directions.
  • Cakes cooling.
    Cool cakes completely.
  • Preparing the frosting.
    While cake is cooking, in a medium bowl mix pudding and milk. Chill for 5 minutes. Fold in Cool Whip and chill until cake is ready for frosting.
  • Frosting the cakes.
    After cakes are cooled completely frost.
  • Watergate cake with pineapple completely frosted and pistachios sprinkled on top.
    Refrigerate until time to serve. Keep any leftover cake refrigerated.