Vintage Watergate Pineapple Cake (Old-Fashioned Church Cookbook Classic)

Thank you for being here — truly. This Vintage Watergate Pineapple Cake is one of those recipes that instantly takes me back. The kind of dessert that sat proudly on long folding tables at church socials, right next to ambrosia salad and deviled eggs. Simple ingredients, no fuss, and somehow always the first pan to be scraped clean.

With crushed pineapple baked right into the batter, pistachio pudding adding color and flavor, and a soft whipped topping finished with toasted coconut, this cake is moist, fluffy, and comfortingly sweet. If you love old-fashioned recipes that stand the test of time, don’t forget to subscribe by email so more classics like this land straight in your inbox

Overview of Recipe Content

What Is Watergate Pineapple Cake?

A retro sheet cake made with yellow cake mix, crushed pineapple, pistachio pudding, and topped with whipped topping and coconut. No buttercream, no layers — just easy, nostalgic goodness.

Why You’ll Love This Recipe

• Uses pantry staples
• Incredibly moist and tender
• No mixer required
• Perfect for potlucks and holidays
• That unmistakable vintage charm

What Does It Taste Like?

Lightly sweet, buttery, fruity from pineapple, softly nutty from pistachio, and finished with a creamy, cloud-like topping.

Ingredients

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Cake Batter

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple, undrained
• 1 package (3.4 oz) instant pistachio pudding mix
• 3 large eggs, room temperature
• ½ cup vegetable oil

Topping

• 1 tub (8 oz) whipped topping, thawed
• ½ cup sweetened shredded coconut, lightly toasted

Optional Garnish

• Chopped pistachios
• Maraschino cherries

Tools Needed

• Large mixing bowl
• Whisk or spoon
• 9×13-inch baking dish
• Spatula

How to Make Vintage Watergate Pineapple Cake

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Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Mix the Batter

In a large bowl, combine cake mix, crushed pineapple (with juice), pistachio pudding mix, eggs, and oil. Stir until smooth and evenly blended.

Step 3: Bake

Pour batter into prepared dish and bake for 30–35 minutes, until golden and a toothpick inserted comes out clean.

Step 4: Cool Completely

Allow cake to cool fully before adding topping.

Step 5: Frost & Finish

Spread whipped topping evenly over cooled cake. Sprinkle with toasted coconut and optional garnishes.

What to Serve with Watergate Cake

• Hot coffee or sweet tea
• Fresh fruit
• Holiday dessert tables
• Church potlucks or family gatherings

Tips for Making It Perfect

• Do not drain the pineapple — juice adds moisture
• Cool cake completely before topping
• Toast coconut lightly for flavor
• Chill before serving for best texture

Storage Instructions

• Refrigerate covered up to 4 days
• Best served cold
• Not freezer-friendly due to whipped topping

General Information

Watergate Cake became popular in the 1970s, named during the Watergate era, when pistachio pudding desserts were everywhere. It remains a beloved example of American retro baking — simple, affordable, and comforting.

Frequently Asked Questions

Can I use white cake mix?

Yes — flavor will be lighter but still delicious.

Can I make it ahead?

Yes — even better chilled overnight.

Is this very sweet?

No — soft and balanced.

Can I skip coconut?

Absolutely — it’s optional.

Conclusion

This Vintage Watergate Pineapple Cake is proof that some recipes never go out of style. Moist, creamy, and full of nostalgic charm, it’s the kind of dessert that brings people back for seconds — and stories.

If you loved this recipe, you’ll also enjoy:

• Butter Pecan Pound Cake
• Sweet Alabama Pecan Bread
• Old-Fashioned Cornbread
• German Chocolate Brownie Cheesecake
• Vanilla Sheet Cake

Interactive Elements

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Share your retro dessert on Pinterest and tag me https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approximate, 12 slices)

Nutrient	Amount
Calories	260
Fat	13g
Carbohydrates	34g
Sugar	22g
Protein	4g

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