Watergate Cake With Pineapple

11
Melissa Turner

By
@Mlturner908

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.

Note: 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. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 1 box
    white cake mix
  • 1 c
    crushed pineapples (drained)
  • 1/2 c
    pistachio nuts, chopped
  • 1 box
    pistachio pudding, 3.4 oz
  • 3
    eggs
  • 1 c
    water
  • 1/3 c
    oil
  • FROSTING

  • 12 oz
    tub of Cool Whip
  • 1 box
    pistachio pudding, 3.4 oz.
  • 1 c
    milk
  • 1/4 c
    pistachio nuts, chopped for garnish

How to Make Watergate Cake With Pineapple

Step-by-Step

  1. Preheat oven to 350 degrees. In a large mixing bowl, mix all cake ingredients for two minutes on medium speed.
  2. Fold in the nuts.
  3. Pour into 2 round cake pans or a 9x13 baking pan.
  4. Bake according to cake mix directions.
  5. Cool cakes completely.
  6. 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.
  7. After cakes are cooled completely frost.
  8. Refrigerate until time to serve. Keep any leftover cake refrigerated.

Printable Recipe Card

About Watergate Cake With Pineapple

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy




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