PISTACHIO WATERGATE CAKE WITH PINEAPPLE

PIN THIS RECIPE to any of your relevant boards if you want to make it later...

Advertisements

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 to 10 Servings

I love this cake so much! In fact, this is probably the 10th time that I made it this week! Oh, man, you need this in your life right now. Have a blessed day, friends. Enjoy!

Ingredients:

1 box white cake mix

1 cup crushed pineapples (drained)

1/2 cup pistachio nuts, chopped

1 box pistachio pudding, 3.4 ounces

3 Eggs

1 cup of water

1/3 cup oil

FROSTING

12 ounces tub of Cool Whip

1 box pistachio pudding, 3.4 ounces

1 cup milk

1/4 cup pistachio nuts, chopped for garnish

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a large bowl, add the cake mix, crushed pineapples, pistachio nuts, pistachio pudding, eggs, water, and oil. Beat at medium speed for about 2 minutes or until well combined.

Step 3: Add in the nuts and stir until well combined.

Step 4: Transfer the batter into a 9×13-inch baking pan or 2 two round cake pans.

Step 5: Place the cake pans inside the preheated oven. Refer to the directions provided on the package of the cake mix.

Step 6: Remove the cake from the oven and allow it to cool at room temperature completely.

Step 7: In a medium mixing bowl, add the milk and pudding mix. Stir until well combined. Place it inside the fridge to chill for at least 5 minutes,

Step 8: Add the Cool Whip and stir until well mixed.

Step 9: Frost the cake all over.

Step 10: Serve and enjoy!

Note:

Make sure to place the cake inside the fridge to chill if you’re still not serving.

Place any leftovers in the fridge to keep them fresh.

Advertisements

PIN THIS RECIPE to any of your relevant boards if you want to make it later...