Watergate Cake With Pineapple
NeedTaste |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 . 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.
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Rated 4/5 based on 149 Reviews
INGREDIENTS :
1 box(es) white cake mix
1 cup(s) crushed pineapples (drained)
1/2 cup(s) pistachio nuts
chopped
1 box(es) pistachio pudding
3.4 oz
3 - eggs
1 cup(s) water
1/3 cup(s) oil
FROSTING
12 ounce(s) tub of Cool Whip
1 box(es) pistachio pudding
3.4 oz.
1 cup(s) milk
1/4 cup(s) pistachio nuts
chopped for garnish
1 cup(s) crushed pineapples (drained)
1/2 cup(s) pistachio nuts
chopped
1 box(es) pistachio pudding
3.4 oz
3 - eggs
1 cup(s) water
1/3 cup(s) oil
FROSTING
12 ounce(s) tub of Cool Whip
1 box(es) pistachio pudding
3.4 oz.
1 cup(s) milk
1/4 cup(s) pistachio nuts
chopped for garnish
INSTRUCTIONS :
Preheat oven to 350 degrees. In a large mixing bowl mix all cake ingredients for two minutes on medium speed. old in the nuts. our into 2 round cake pans or a 9x13 baking pan. ake according to cake mix directions. ool cakes completely. hile 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. fter cakes are cooled completely frost. efrigerate until time to serve. Keep any leftover cake refrigerated.