Watergate Cake with Pineapple
This Watergate cake with pineapple is moist, nutty, and easy to whip up with boxed mix and pudding. It's frosted with a creamy Cool Whip pistachio blend that makes every bite a blast from the past.
Ingredients
- 1 box white cake mix
- 1 cup crushed pineapple drained
- 1 box pistachio pudding 3.4 oz
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1/2 cup pistachio nuts chopped
- 12 oz tub of Cool Whip
- 1 box pistachio pudding 3.4 oz – for frosting
- 1 cup cold milk
- 1/4 cup chopped pistachios for garnish
Instructions
- 1. Preheat oven to 350°F.
- 2. Mix cake mix, pudding, eggs, water, oil, and pineapple in a bowl.
- 3. Blend on medium speed for 2 minutes.
- 4. Fold in chopped pistachios.
- 5. Pour into two 9-inch round pans or one 9x13 pan.
- 6. Bake for 30–35 minutes or until toothpick comes out clean.
- 7. Cool completely before frosting.
- 8. Mix milk and second pudding box; chill for 5 minutes.
- 9. Fold in Cool Whip and chill frosting.
- 10. Frost cooled cake and garnish with pistachios.
- 11. Refrigerate for 1 hour before serving.
Notes
Drain pineapple thoroughly to avoid soggy texture.
Chill cake before slicing if serving in layers.
Best enjoyed within 3 days; refrigerate leftovers.