Watergate Cake With Pineapple
By
Melissa Turner
@Mlturner908
8
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. 
Ingredients
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1 boxwhite cake mix
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1 ccrushed pineapples (drained)
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1/2 cpistachio nuts, chopped
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1 boxpistachio pudding, 3.4 oz
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3eggs
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1 cwater
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1/3 coil
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FROSTING
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12 oztub of Cool Whip
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1 boxpistachio pudding, 3.4 oz.
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1 cmilk
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1/4 cpistachio nuts, chopped for garnish
How to Make Watergate Cake With Pineapple
- Preheat oven to 350 degrees. In a large mixing bowl, mix all cake ingredients for two minutes on medium speed.
- Fold in the nuts.
- Pour into 2 round cake pans or a 9x13 baking pan.
- Bake according to cake mix directions.
- Cool cakes completely.
- 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.
- After cakes are cooled completely frost.
- Refrigerate until time to serve. Keep any leftover cake refrigerated.
About Watergate Cake With Pineapple
Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Collection: Father's Day
Other Tag: Quick & Easy
