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Vintage Watergate Cake Pistachio Pudding

A nostalgic and delicious cake that combines pistachio pudding, whipped cream, and crushed pineapple for a sweet, nutty flavor and lovely texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white cake mix, plus ingredients per box
  • 1 box (3.4 oz) instant pistachio pudding mix For the batter
  • 1 cup club soda For airy texture
  • 1/2 cup vegetable oil To enrich flavor
  • 3 large eggs
  • 1 cup chopped walnuts For crunch
Frosting Ingredients
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 2 cups cold heavy cream For whipping
  • 1/2 cup crushed pineapple, drained For refreshing flavor

Method
 

Preparation
  1. Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the white cake mix, instant pistachio pudding mix, club soda, vegetable oil, and eggs. Mix on medium speed for about two minutes until smooth.
  3. Gently fold in the chopped walnuts.
Baking
  1. Pour the batter evenly into the prepared cake pans and bake for 28 to 30 minutes.
  2. Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling
  1. After baking, let the cakes cool in the pans for about 15 minutes before transferring them to wire racks to cool completely.
Making the Frosting
  1. While the cakes cool, whip the cold heavy cream with the second box of pistachio pudding mix until thickened and holding soft peaks.
  2. Fold in the drained crushed pineapple.
Assembling the Cake
  1. Place one layer of the cake on a serving plate and spread frosting on top.
  2. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Serving
  1. Slice and serve the Vintage Watergate Cake Pistachio Pudding. Enjoy!

Notes

Refrigerate leftovers for up to 4 days in an airtight container. This cake can be frozen for up to 2 months. For a dairy-free option, use coconut cream instead of heavy cream.