Watergate Poke Cake - Kraft Recipes Top
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Watergate Poke Cake

Prep Time
Total Time

20 servings

Enjoy a classic taste in an all new way this evening with Watergate Poke Cake. Watergate Poke Cake is as gorgeous and as scrumptious as you are hoping.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  • Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
  • Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
  • Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.

Special Equipment Needed


The frosted cake can be refrigerated up to 24 hours before topping with marshmallows and nuts just before serving.


  • 20 servings

Nutritional Information

Serving Size 20 servings
Calories 170
Total fat 6g
Saturated fat 2g
Cholesterol 2.0264mg
Sodium 250mg
Carbohydrate 27g
Dietary fiber 0.6669g
Sugars 18g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Very Moist This cake with the pistachio pudding gave it an excellent flavor. My husband & I love this recipe. I used sugar free pudding and cool whip to reduce the sugar & it still had excellent taste. I will make this many times over.
Date published: 2018-02-26
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