Description
Watergate Salad Cake is a deliciously moist and vibrant pistachio cake inspired by the classic Watergate salad. Made with crushed pineapple, pistachio pudding mix, pecans, coconut flakes, and mini marshmallows, this cake is layered with a creamy pistachio-pineapple topping for a refreshing dessert perfect for gatherings and celebrations.
Ingredients
Cake Batter
- 1 box white cake mix
- 1 cup vegetable oil
- 1 cup milk
- 3 large eggs (can use whole eggs or just egg whites)
- 3.4 ounce box instant pistachio pudding mix
- 20 ounce can crushed pineapple in 100% juice (reserve ½ cup juice)
- 3/4 cup finely chopped pecans
- 3/4 cup sweetened coconut flakes
Topping
- 3.4 ounce box instant pistachio pudding mix
- 1/2 cup reserved pineapple juice
- 8 ounces whipped topping (Cool Whip or store brand)
- 3/4 cup mini marshmallows
- 1/2 cup finely chopped pecans
- 1/2 cup sweetened coconut flakes
- Remaining drained crushed pineapple (about half of the can)
- Additional mini marshmallows, finely chopped pecans, and sweetened coconut flakes for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with cooking spray and set aside to ensure the batter doesn’t stick.
- Drain Pineapple and Reserve Juice: Drain the crushed pineapple through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract the juice. Reserve ½ cup of this juice for the topping while setting aside the remaining drained pineapple for later use.
- Mix Cake Batter: In a large bowl, combine the white cake mix, vegetable oil, milk, eggs, and the 3.4-ounce box of instant pistachio pudding mix. Using an electric hand mixer or stand mixer, blend the ingredients for about 2 minutes until smooth and well combined.
- Add Pineapple and Nuts: Fold in half of the drained crushed pineapple, 3/4 cup finely chopped pecans, and 3/4 cup sweetened coconut flakes gently into the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the middle rack of the oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire rack to cool completely. The cake may dip in the center, which is normal and will be covered by the topping.
- Make the Topping: In a large bowl, whisk together the 3.4-ounce box of instant pistachio pudding mix with the reserved ½ cup pineapple juice until just combined.
- Fold in Whipped Topping: Quickly whisk in the 8 ounces of whipped topping until the mixture is smooth and creamy.
- Add Remaining Ingredients to Topping: Gently stir in the mini marshmallows, 1/2 cup finely chopped pecans, 1/2 cup sweetened coconut flakes, and the reserved drained crushed pineapple to the topping mixture.
- Assemble and Chill: Spread the topping evenly over the cooled cake. Cover the dish and refrigerate for at least 2 hours to allow the flavors to meld and the topping to set.
- Serve: Before serving, optionally garnish the top with additional mini marshmallows, pecans, and coconut flakes for extra texture and decoration. Slice and enjoy your Watergate Salad Cake!
Notes
- Use whole eggs or just egg whites based on preference or dietary needs.
- Be sure to reserve and use pineapple juice to enhance the tartness and moisture in the topping.
- The cake dipping in the center is normal; it adds character and holds the delicious topping.
- Allow the cake to chill adequately to achieve the best flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
