Serves: 8-10 | Prep: 10 Min | Cook: 30 Min
This iconic Watergate Cake hits all the right spots. It’s a pretty amazing cake and every bite is a full-on experience. Super moist, ideally sweet, light, with the perfect combination of pineapples and pistachio. Although, pineapples and pistachio may seem an odd pair if you haven’t had Watergate salad but for all of you who knows what I’m talking about you know that it’s not true. They are one of the best combinations! The first time I had a piece of this cake, I lose my mind a little bit. It’s so freaking good! With bits and pieces of pistachio nuts, creamy frosting, and just the right amount of sweetness, every bite is a delightful cloud of deliciousness.
Ingredients
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1 box white cake mix
1 cup crushed pineapples (drained)
1/2 cup pistachio nuts, chopped
1 box pistachio pudding, 3.4 oz
3 eggs
1 cup water
1/3 cup oil
FOR THE FROSTING:
12 oz tub of Cool Whip
1 box pistachio pudding, 3.4 oz.
1 cup milk
1/4 cup pistachio nuts, chopped for garnish
How to Make Watergate Cake With Pineapple
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the cake mix, crushed pineapples, pistachio pudding, eggs, water, and oil in a large mixing bowl. Beat for about 2 minutes on medium speed.
Step 3: Then, fold in the pistachio nuts.
Step 4: Transfer the batter into 2 round cake pans or a 9 x 13-inch baking pan.
Step 5: Place inside the preheated oven and bake according to the cake mix package direction.
Step 6: Once done, remove the cake from the oven and allow the cakes completely.
Step 7: Meanwhile, mix the pudding and milk in a medium bowl. Then, chill for about 5 minutes before folding in the cool whip. Chill again until the cake is ready for frosting.
Step 8: Then, thoroughly frost the cooled cake.
Step 9: Place the cake inside the fridge to chill and until ready to serve. And keep the leftovers refrigerated. Enjoy!
Ingredients
- 1 box white cake mix
- 1 cup crushed pineapples (drained)
- 1/2 cup pistachio nuts, chopped
- 1 box pistachio pudding, 3.4 oz
- 3 eggs
- 1 cup water
- 1/3 cup oil
- FOR THE FROSTING:
- 12 oz tub of Cool Whip
- 1 box pistachio pudding, 3.4 oz.
- 1 cup milk
- 1/4 cup pistachio nuts, chopped for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the cake mix, crushed pineapples, pistachio pudding, eggs, water, and oil in a large mixing bowl. Beat for about 2 minutes on medium speed.
Step 3: Then, fold in the pistachio nuts.
Step 4: Transfer the batter into 2 round cake pans or a 9 x 13-inch baking pan.
Step 5: Place inside the preheated oven and bake according to the cake mix package direction.
Step 6: Once done, remove the cake from the oven and allow the cakes completely.
Step 7: Meanwhile, mix the pudding and milk in a medium bowl. Then, chill for about 5 minutes before folding in the cool whip. Chill again until the cake is ready for frosting.
Step 8: Then, thoroughly frost the cooled cake.
Step 9: Place the cake inside the fridge to chill and until ready to serve. And keep the leftovers refrigerated. Enjoy!
