WATERGATE CAKE RECIPE

Watergate Cake Recipe image

Bring together the great tastes of pineapple and pistachio for our Watergate Cake Recipe. It's amazing how much everyone loves this Watergate Cake Recipe.

Provided by My Food and Family

Categories Home

Time 1h55m

Yield 16 servings

Number Of Ingredients 8

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Ingredients

1 can (8 oz.) pineapple tidbits, undrained
1 pkg. (2-layer size) white cake mix
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding, divided
1-1/4 cups coarsely chopped pecans, divided
1 cup cold milk
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup JET-PUFFED Miniature Marshmallows

Steps:

Heat oven to 350°F.
Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray. Drain pineapple, reserving liquid.
Prepare cake batter as directed on package, substituting reserved pineapple liquid for part of the water. Blend in 1 pkg. dry pudding mix. Add pineapple and 1 cup nuts; mix well.
Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
Meanwhile, beat remaining pudding mix and milk in large bowl with whisk 2 min. Add marshmallow creme; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Refrigerate 30 min.
Top with marshmallows and remaining nuts before serving.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g