This recipe uses the items in your photo: Betty Crocker Angel Food Cake mix, Dole crushed pineapple, and Jell‑O pistachio pudding mix to make a Pistachio Pineapple Angel Cake (often called Watergate Cake). 🍍🥧
Ingredients
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1 box Angel Food Cake mix (about 16 oz) – like Betty Crocker Angel Food Cake Mix
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1 can (20 oz) crushed pineapple with juice – like Dole Crushed Pineapple in 100% Pineapple Juice
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2 boxes (3.4 oz each) pistachio instant pudding mix – like Jell‑O Pistachio Instant Pudding & Pie Filling
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3 large eggs
(Optional topping)
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Whipped topping (Cool Whip)
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Chopped pistachios or coconut
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl combine:
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Angel food cake mix
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Crushed pineapple with the juice
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Eggs
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Both boxes of pistachio pudding mix
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Mix until fully combined (batter will be fluffy and slightly foamy).
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Pour into a greased 9×13 baking dish.
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Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.
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Let cool completely.
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Optional: spread whipped topping on top and sprinkle pistachios or coconut.
✅ Tips
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Do not add water or oil even if the cake mix box says to.
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Pineapple juice provides the moisture and flavor.
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Refrigerate leftovers for the best texture.
If you want, I can also show you the super viral 2-ingredient version of this cake (it’s even easier and only takes 5 minutes to mix). 🍰