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Watergate Poke Cake
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Watergate Poke Cake

2 Hr(s) 20 Min(s)
15 Min(s) Prep
2 Hr(s) 5 Min(s) Cook
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.
What You Need
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20 servings
Original recipe yields 20 servings
1 pkg. (2-layer size) white cake mix
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding, divided
2 cups milk
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup chopped PLANTERS Pecans, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup JET-PUFFED Miniature Marshmallows
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Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.
4
Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
5
Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.
Kitchen Tips
Tip 1
Note
The frosted cake can be refrigerated up to 24 hours before topping with marshmallows and nuts just before serving.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 2.0264mg
1%
Sodium 250mg
11%
Total Carbohydrates 27g
10%
Dietary Fibers 0.6669g
2%
Sugars 18g
36%
Protein 2g
4%
Vitamin A
2%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings
* 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.
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