Description
Watergate Cake—also known as Pistachio Dump Cake—features layers of bright-green pistachio pudding, sweet crushed pineapple, buttery cake topping, and a fluffy whipped-topping finish. It’s quick to assemble, perfect for potlucks, and offers a nostalgic blend of tropical and nutty flavors in every slice.
Ingredients
1 (15.25-ounce) box yellow cake mix
1 (3.4-ounce) package instant pistachio pudding mix
1 (20-ounce) can crushed pineapple, undrained
1 cup chopped pecans (or walnuts)
½ cup (1 stick) unsalted butter, melted
8 ounces whipped topping (Cool Whip), thawed
Maraschino cherries, for garnish (optional)
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
2️⃣ Evenly sprinkle the dry pistachio pudding mix across the bottom of the prepared pan.
3️⃣ Pour the crushed pineapple with its juices over the pudding layer, spreading it into an even layer.
4️⃣ Sprinkle the dry yellow cake mix evenly on top of the pineapple, ensuring full coverage.
5️⃣ Drizzle the melted butter over the cake-mix layer, trying to cover as much surface as possible.
6️⃣ Scatter the chopped pecans evenly across the top.
7️⃣ Bake until the cake topping is golden brown and bubbling around the edges, about 35–40 minutes.
8️⃣ Remove from the oven and let cool for 10–15 minutes. Spread the whipped topping in an even layer over the warm cake.
9️⃣ Chill for at least 2 hours (or overnight) until fully set. Garnish with maraschino cherries before serving.
Notes
For a richer nut flavor, toast the pecans lightly in a dry skillet before sprinkling on the cake.
If you prefer a creamier finish, fold half of the whipped topping into ½ cup of prepared pistachio pudding before spreading it over the cooled cake.
This cake stores covered in the refrigerator for up to 4 days; the flavors meld and improve with extra chilling time.
To add a tropical twist, substitute macadamia nuts for pecans and top with a few shredded coconut flakes.