🍍 Pineapple Pistachio Cake (Easy Recipe)
Pineapple Pistachio Cake—often called Watergate Cake—is a light, fluffy dessert made with pineapple and pistachio pudding. It’s very simple and usually only takes a few ingredients.
Ingredients
- 1 box Betty Crocker Angel Food Cake Mix
- 1 can Dole Crushed Pineapple (with juice)
- 2 boxes Jell-O Pistachio Instant Pudding Mix
- 3 eggs
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix:
- Angel food cake mix
- Crushed pineapple with the juice
- Pistachio pudding mix
- Eggs
- Stir everything until well combined.
- Pour the batter into a greased baking pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before serving.
Optional toppings
- Whipped topping
- Crushed pineapple
- Chopped pistachios or pecans
✨ The result is a moist, sweet, slightly nutty cake with a light pineapple flavor.
If you’d like, I can also show you the famous 3-ingredient pineapple cake version that people make with this mix—it’s even easier. 🍰
