Description
This classic Watergate Cake is a moist and flavorful pistachio sheet cake loaded with crushed pineapple, pecans, and coconut. Topped with a fluffy marshmallow frosting, it’s a nostalgic dessert that’s perfect for potlucks and family gatherings.
Ingredients
- 1 (15.25 oz) box white cake mix
- 2 (3.4 oz) boxes instant pistachio pudding mix
- 1 (20 oz) can crushed pineapple in 100% juice
- 1/2 cup vegetable oil
- 1 cup milk
- 3 large eggs
- 1 1/4 cups chopped pecans, divided
- 1 1/4 cups sweetened coconut flakes, divided
- 1 (8 oz) container whipped topping, thawed
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
- Drain the crushed pineapple over a bowl, reserving 1/2 cup of the juice and the fruit separately.
- In a large bowl, mix together the cake mix, vegetable oil, milk, eggs, one box of pistachio pudding, and the drained pineapple until combined.
- Gently fold in 3/4 cup of pecans and 3/4 cup of coconut flakes.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Whisk the remaining box of pudding mix with the reserved 1/2 cup of pineapple juice until smooth.
- Fold in the whipped topping, then stir in the marshmallows and the remaining pecans and coconut.
- Spread the frosting over the cooled cake and refrigerate for at least one hour before serving.
Notes
To ensure your cake has the best structure, make sure your eggs and milk are at room temperature before mixing. If you prefer a less sweet frosting, you can use unsweetened coconut flakes for the topping while keeping the sweetened variety in the batter.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American