Description
Watergate Salad Cake is a fun twist on the classic Watergate salad, transforming its familiar ingredients into a moist, fluffy cake with a pistachio frosting and topped with crunchy pecans. This retro-inspired dessert is easy to make, refreshing, and perfect for any occasion.
Ingredients
- For the cake:
1 box yellow cake mix (preferably with pudding in the mix)
1 small box pistachio instant pudding mix (3.4 oz)
1 cup water
1/2 cup vegetable oil
3 large eggs
For the frosting:
1 container (8 oz) Cool Whip, thawed
1 small box pistachio instant pudding mix (3.4 oz)
1/2 cup powdered sugar
1 tablespoon milk
For garnish:
1/4 cup chopped pecans (optional)
Maraschino cherries (optional)
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Make the cake: In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, water, vegetable oil, and eggs. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 2 minutes until smooth and well combined.
- Bake the cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the cake to cool completely in the pan.
- Prepare the frosting: In a medium mixing bowl, combine the Cool Whip, pistachio pudding mix, powdered sugar, and milk. Stir until smooth and creamy.
- Frost the cake: Once the cake has cooled, spread the pistachio Cool Whip frosting evenly over the top.
- Garnish and chill: Sprinkle chopped pecans on top of the frosting for added texture and flavor. If desired, garnish with maraschino cherries. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Serve: Slice and serve chilled, and enjoy!
Notes
- Feel free to swap the strawberries and blueberries for other berries like raspberries, blackberries, or a mixed berry combination.
- For a vegan option, replace the mascarpone cheese with non-dairy cream cheese, use vegan butter, and substitute plant-based milk for the heavy cream in the biscuit topping.
- Add orange or lime zest to the berry filling for an extra citrusy pop of flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 35g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
