Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of green watergate cake with pistachio frosting on a white plate

Watergate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Description

A nostalgic, vibrant green dessert that combines the ease of a boxed cake mix with the tropical flavors of crushed pineapple, coconut, and crunchy pecans. This moisture-rich cake is topped with a light and fluffy pistachio-infused frosting, making it a crowd-pleasing classic for any celebration.

Ingredients

  • 1 (15.25 oz) box white cake mix
  • 2 (3.4 oz) boxes instant pistachio pudding mix, divided
  • 1 (20 oz) can crushed pineapple, juice reserved
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3 large eggs
  • 1 cup chopped pecans, divided
  • 1 cup sweetened coconut flakes, divided
  • 1 (8 oz) container whipped topping, thawed
  • 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
  2. Drain the crushed pineapple through a fine-mesh sieve into a bowl, pressing with a spoon to reserve exactly 1/2 cup of juice for the frosting.
  3. In a large mixing bowl, combine the dry white cake mix, one box of pistachio pudding mix, vegetable oil, milk, and eggs; beat with a hand mixer on medium for 2 minutes.
  4. Gently fold in the drained crushed pineapple, 3/4 cup of chopped pecans, and 3/4 cup of coconut flakes until evenly distributed.
  5. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool completely on a wire rack.
  7. To make the frosting, whisk the second box of pistachio pudding mix with the reserved 1/2 cup of pineapple juice until thick and smooth.
  8. Fold the thawed whipped topping and mini marshmallows into the pudding mixture until well combined.
  9. Spread the frosting over the cooled cake and garnish with the remaining 1/4 cup pecans and 1/4 cup coconut flakes.
  10. Refrigerate the cake for 1-2 hours to allow the topping to set before serving.

Notes

Store any leftover cake in the refrigerator in an airtight container for up to 3 days to maintain the freshness of the whipped topping. For a festive look, you can add a few drops of green food coloring to the batter if you want an even more intense pastel hue.

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cakesavor.com/watergate-cake/