Description
Vintage Watergate Pineapple Cake is a moist, old-fashioned sheet cake made with pineapple, pistachio pudding, and topped with whipped topping and coconut.
Ingredients
Scale
1 box yellow cake mix
1 can (20 oz) crushed pineapple with juice
1 package (3.4 oz) instant pistachio pudding mix
3 large eggs
½ cup vegetable oil
1 tub whipped topping
½ cup shredded coconut
Instructions
1. Preheat oven to 350°F and grease baking dish.
2. Mix cake mix, pineapple with juice, pudding mix, eggs, and oil until smooth.
3. Pour batter into dish and bake 30–35 minutes.
4. Cool completely.
5. Spread whipped topping over cake.
6. Sprinkle with toasted coconut and chill.
Notes
Do not drain pineapple.
Cool fully before topping.
Best served chilled.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg