Watergate Cake With Pineapple Recipes

Steps:

• 1. Preheat oven to 350 degrees. In a large mixing bowl, mix all cake ingredients for two minutes on medium speed.
• 2. Fold in the nuts.
• 3. Pour into 2 round cake pans or a 9x13 baking pan.
• 4. Bake according to cake mix directions.
• 5. Cool cakes completely.
• 6. While cake is cooking, in a medium bowl mix pudding and milk. Chill for 5 minutes. Fold in Cool Whip and chill until cake is ready for frosting.
• 7. After cakes are cooled completely frost.
• 8. Refrigerate until time to serve. Keep any leftover cake refrigerated.

Steps:

• Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
• While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

Steps:

• Heat oven to 350°F.
• Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray. Drain pineapple, reserving liquid.
• Prepare cake batter as directed on package, substituting reserved pineapple liquid for part of the water. Blend in 1 pkg. dry pudding mix. Add pineapple and 1 cup nuts; mix well.
• Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
• Meanwhile, beat remaining pudding mix and milk in large bowl with whisk 2 min. Add marshmallow creme; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Refrigerate 30 min.
• Top with marshmallows and remaining nuts before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
• To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.