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Watergate Cake With Pineapple

Watergate Cake With Pineapple

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Equipment

  • Oven
  • Mixing Bowl
  • Baking Pan

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

Instructions
 

  • 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.
Keyword Pineapple, Watergate Cake