Best Watergate Poke Cake Recipes

WATERGATE POKE CAKE

Watergate Poke Cake image

Enjoy a classic taste in an all new way this evening with Watergate Poke Cake. Watergate Poke Cake is as gorgeous and as scrumptious as you are hoping.

Provided by My Food and Family

Categories Recipes

Time 2h20m

Yield 20 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) white cake mix
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding, divided
2 cups milk
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup JET-PUFFED Miniature Marshmallows

Steps:

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.0264 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.6669 g, Sugar 0 g, Protein 2 g

WATERGATE POKE CAKE

Watergate Poke Cake image

Enjoy a classic taste in an all new way this evening with Watergate Poke Cake. Watergate Poke Cake is as gorgeous and as scrumptious as you are hoping.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) white cake mix
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding, divided
2 cups milk
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup chopped PLANTERS Pecans, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup JET-PUFFED Miniature Marshmallows

Steps:

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.