Pineapple Pistachio Marshmallow Cream Cake

Step 1

Mix all of the ingredients together until blended. Pour into two prepared 9" cake pans.

Step 2

Bake at 350 degrees for 25-35 minutes or until center comes out done. Remove and cool completely on a wire cake rack.

Step 3

Once the cakes are cool, start with one cake layer and spread about 3/4 cup of prepared Watergate salad on top of that cake round.

Step 4

SPECIAL NOTE: If your watergate salad is runny at all and not thick, add more mini marshmallows before spooning onto the cake. The marshmallows help to absorb the liquid and thicken it up a little more.

Step 5

Gently place the other cake on top of the Watergate Salad sandwiching it between the two layers. Press down gently.

Step 6

Use a spatula to remove any access watergate salad that is pressed out around the sides.

Step 7

Whisk milk and instant pudding about 2 minutes. Gently fold in the whipped cream. Spoon and spread evenly on cooled cake.

Step 8

Top the cake with about 1/4 cup of watergate salad, if desired. Sprinkle chopped walnuts on top.

Step 9

Refrigerate cake at least 1 hour before serving. Serve chilled.