Pineapple Pistachio Marshmallow Cream Cake

Watergate Cake is a moist, fluffy pistachio flavored cake with pineapple and marshmallows. It's inspired by classic Watergate Salad. It's the perfect cake for a Spring or Summer event!

Course Dessert

Cuisine American

Keyword easy cake recipes, easy dessert recipes

Prep Time 15

Cook Time 25

Additional Time 10

Total Time 50

Servings

Calories 424kcal

Author Nicole Cook

Ingredients

15 ounce white cake mix that will make two layers
3.4 ounces 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
7 ounces instant pistachio pudding mix
8 ounces container whipped cream

To assemble Cake:

¾ Watergate Salad + 1/4 cup divided (See recipe)
½ 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.

Nutrition