The sweet, classic taste of Watergate Salad in a delicious Pineapple Pistachio Marshmallow Cream Cake, really does make the perfect Summer Dessert.

“This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.” Wow! And Summer Dessert Week 2018 has come to a close. Today is Day 6, of #SummerDessertWeek and it has been an incredibly fabulous week. So many great recipes were shared this week and I have so many pinned and printed to make over the rest of the summer. A big big thank you to Angie at Big Bears Wife for putting this all together. It’s a big task to organize a big group of bloggers with 6 days of an event and to keep track of who’s making what and when. Angie I adore your events, and I adore you. You undertook this huge project with a precious new baby, a move and a new home. I had so much fun this week and I’m sad it’s over until next time. A HUGE HUGE shout to our amazing sponsors: Dixie Crystals, Adam’s Extract , Red Star Yeast, and Susquehanna Glass Co.

Now let’s get to this Pineapple Pistachio Marshmallow Cream Cake:

This may go down as the messiest cake I have ever made. It didn’t start out that way. In fact, it all went very smoothly until I removed it from the refrigerator to take photos of it. It tasted amazing, it looked fabulous. Something about that gorgeous mint color makes this Pineapple Pistachio Marshmallow Cream Cake a gorgeous centerpiece for any summer desssert. The problems started when I took it outside to photograph. It was so hot outside that within only a few minutes it began falling apart. So I don’t recommend this cake as an outside cake until it’s been sliced and served. It needs to be served chilled. And it’s delicious chilled. I quickly moved inside to finish taking the photos. We’ve made this cake before and I’ve never tried to take photos of it, nor have I ever taken it outside before. So now I know. Just keep it chilled or at room temperature. With loads of pistachio and pineapple flavor, and the layer of watergate salad in the center, this cake tastes just like Watergate Salad. I love how the marshmallows settle in the center of the two layers  and make such a distinct filling. This Pineapple Pistachio Marshmallow Cream Cake is so popular and everyone loves it. It’s a huge hit at almost any event. A big old slice of Pineapple Pistachio Marshmallow Cream Cake otherwise known as Watergate Salad Cake… is the perfect ending to any summer night. Check out the amazing #SummerDessertWeek recipes from our bloggers today!   Ice Cream Recipe:

• Mint Chip Ice Cream Sandwiches from Southern From Scratch

  Summer Pies:

• Sweet Tea Pie from For the Love of Food

  Sweet Summertime Cakes:

• Pineapple Pistachio Marshmallow Cream Cake from Daily Dish Recipes
• Old Fashioned Chocolate Church Cake from 4 Sons ‘R’ Us
• Blueberry Lemon Mini Poundcakes from Forking Up

  Baked Desserts:

• Coconut Sweet Bread with Lime Glaze from The Domestic Kitchen

Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long! There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too! Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving away – One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract

PRIZE #3

Prize #3– Red Star Yeast is giving away an Insulated Tote Bag, “I Knead to be Loaved” Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Printed recipe ebook, Yeast (three 3-strips of Platinum), French Rolling Pin, Measuring Spoons, Bench Scraper/ Dough Cutter, Dough Whisk, Oven Mitt and Kitchen Towel

PRIZE #4

Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you’ll see in some of our recipes this week!)

PRIZE #5

Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet. a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.

  Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Are you ready to make this Pineapple Pistachio Marshmallow Cream Cake?

Pineapple Pistachio Marshmallow Cream Cake

Print

Ingredients

• 1 box white cake mix (that will make two layers)
• 1 3.4 ounce package instant pistachio pudding mix
• 1 cup water
• 4 large eggs, yolks removed
• 4 drops green food coloring, optional

For the Pistachio Icing:

• 2 cups milk
• 2 3.4 ounce packages instant pistachio pudding mix
• 8 ounce container whipped cream

To assemble Cake:

• 3/4-1 + 1/4 cup Watergate Salad, divided (See recipe)
• 1/2 cup chopped walnuts

Instructions

For the Cake:

1. Mix all of the ingredients together until blended. Pour into two prepared 9" cake pans.
2. Bake at 350 degrees for 25-35 minutes or until center comes out done. Remove and cool completely on a wire cake rack.

To Assemble Cake:

1. Once the cakes are cool, start with one cake layer and spread about 3/4 cup of prepared Watergate salad on top of that cake round. 
2. SPECIAL NOTE: If your watergate salad is runny at all and not thick, add more mini marshmallows before spooning onto the cake. The marshmallows help to absorb the liquid and thicken it up a little more.
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5. Gently place the other cake on top of the Watergate Salad sandwiching it between the two layers. Press down gently.
6. Use a spatula to remove any access watergate salad that is pressed out around the sides.

To Make Frosting:

1. Whisk milk and instant pudding about 2 minutes. Gently fold in the whipped cream. Spoon and spread evenly on cooled cake. 
2. Top the cake with about 1/4 cup of watergate salad. Sprinkle chopped walnuts on top.
3. Refrigerate cake at least 1 hour before serving. Serve chilled.