Description

This vibrant green Watergate Cake is a retro classic that blends the nutty flavor of pistachio with the tropical sweetness of pineapple and coconut. Its impossibly moist crumb and airy whipped topping make it a crowd-pleasing dessert perfect for any gathering.

Ingredients

1 package (15.25 oz) white cake mix
2 packages (3.4 oz each) instant pistachio pudding mix, divided
1 cup whole milk
1/2 cup vegetable oil
3 large eggs
1 can (20 oz) crushed pineapple in 100% juice, drained (reserve 1/2 cup juice)
1 cup chopped pecans, divided
1 cup shredded sweetened coconut, divided
1 container (8 oz) whipped topping, thawed
1 cup miniature marshmallows

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick cooking spray.
Drain the crushed pineapple through a fine-mesh strainer over a bowl, pressing with a spoon to extract liquid; reserve exactly 1/2 cup of the juice for the topping.
In a large mixing bowl, combine the white cake mix, milk, vegetable oil, eggs, and one package of the instant pistachio pudding mix; beat until smooth and uniform in color.
Using a spatula, gently fold the drained crushed pineapple, 1/2 cup of the chopped pecans, and 1/2 cup of the shredded coconut into the batter.
Pour the batter into the prepared dish and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely on a wire rack before frosting.
To make the frosting, whisk the second package of pistachio pudding mix with the reserved 1/2 cup of pineapple juice until thickened.
Fold the whipped topping into the pudding mixture, then gently stir in the miniature marshmallows and the remaining 1/2 cup each of pecans and coconut.
Spread the fluffy frosting evenly over the cooled cake and refrigerate before serving.

Notes

For the best texture and flavor, let the cake rest in the refrigerator for at least 4 hours before slicing; this allows the frosting to set into a mousse-like consistency. If you want a more robust nut flavor, lightly toast the pecans in a dry pan for a few minutes before adding them to the batter.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American