I have made both a pistachio cake and a Watergate salad for years. So I thought why not combine the two? I love making this cake because it is so light and moist. It is always so well received by people who eat it.
This Watergate cake takes a plain pistachio cake to the next level with some pineapple. The pineapple makes it tender while stirring in natural flavors and is full of chopped pistachios for even more texture. The frosting is just enough sweetness and the perfect complement to this cake. Be sure to let this get really cold, it tastes better when you serve it cold. Perfect for summertime parties.
Cook time: 30 Min
Prep time: 10 Min
Serves: 8-10
Ingredients
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
Directions
Tips: 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.
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 9×13 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.
