Watergate Salad Cake
The sweet, classic taste of Watergate Salad in a delicious Pineapple Pistachio Marshmallow Cream Cake (Watergate Salad Cake), really does make the perfect Summer Dessert.
Why we love this recipe
- It’s absolutely delicious, full of all of the traditional flavors of watergate salad in a soft, moist, fluffy cake.
- It’s a really easy cake to make. And it bakes up well as a traditional cake, layer cake or a bundt cake. Also great as cupcakes too!
- It’s a beautiful cake, and looks gorgeous on a spring or summer tablescape.
What does Watergate Salad Cake taste like?
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.
It’s a swirling of all of the traditional Watergate salad flavors in one.
The nuttiness of the pistachios, the unmistakable flavor of the Watergate salad filled with pineapple and marshmallows.
It’s a bit of a dream really. And isn’t like anything else we’ve ever made.
Tips & Tricks for Watergate Salad Cake
- It is best served chilled. It holds together better this way, though it is perfectly okay to serve it at room temperature too.
- Definitely store leftovers in the refrigerator in an airtight container.
- You can change up the flavors of this cake and it’s icing by changing out pudding flavors if desired. Just be mindful of your additions so they all taste right together.
- We used this Watergate Salad Recipe to make this cake, it worked perfectly.
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.
More Summer Dessert Recipes:
Recipe for Pineapple Pistachio Marshmallow Cream Cake
Pineapple Pistachio Marshmallow Cream Cake
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:
- Mix all of the ingredients together until blended. Pour into two prepared 9" cake pans.
- 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:
- 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.
- 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.
- Gently place the other cake on top of the Watergate Salad sandwiching it between the two layers. Press down gently.
- Use a spatula to remove any access watergate salad that is pressed out around the sides.
To Make Frosting:
- Whisk milk and instant pudding about 2 minutes. Gently fold in the whipped cream. Spoon and spread evenly on cooled cake.
- Top the cake with about 1/4 cup of watergate salad, if desired. Sprinkle chopped walnuts on top.
- Refrigerate cake at least 1 hour before serving. Serve chilled.
I love that you took a retro dish and updated it into a cake! Watergate salad was one of my Mom’s favorite recipes and I know if she were still with us she’d absolutely love this cake!
Watergate cupcakes.. Hearing it for the first time.. These cupcakes look amazing!! Love the colour.. pistachio and pineapple cupcakes sounds awesome and that marshmallow frosting just wow!! ??