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Pink Flamingo Cake

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If the name didn’t hook you, the hot pink, amazing-tasting cake itself will. But really, pink flamingo cake, how could anyone resist it?? This candy-colored confection is a fun, fruity feast that looks great and tastes even better! It gets majority of its flavor and color from cherries, both maraschino cherries and cherry jello, but it also has a touch of pineapple in the frosting to round out the overall flavor and bring a little more brightness to the dish. Just thinking about it we need another slice right now!

If the name didn’t hook you, the hot pink, amazing-tasting cake itself will. But really, pink flamingo cake, how could anyone resist it?? This candy-colored confection is a fun, fruity feast that looks great and tastes even better! It gets majority of its flavor and color from cherries, both maraschino cherries and cherry jello, but it also has a touch of pineapple in the frosting to round out the overall flavor and bring a little more brightness to the dish. Just thinking about it we need another slice right now!

INGREDIENTS
Cake:

  • 1 (15.25 oz.) package white cake mix
  • 1 (3.5 oz.) cherry jello mix
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract

Frosting:

  • 1 (8 oz.) can crushed pineapple
  • 1 (3.4 oz.) package instant vanilla pudding mix
  • 1 (16 oz.) container frozen whipped topping, thawed
  • 1 (8 oz.) jar maraschino cherries, halved, juices reserved

PREPARATION

  • Preheat oven to 350º F and lightly grease a 9x13-inch baking dish.
  • In a large bowl or mixer, beat cherry jello mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined, then pour into greased baking dish.
  • Place baking dish in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
  • Remove from oven and let cool.
  • Place crushed pineapple, with juices, and halved cherries in a large bowl and sprinkle pudding mix on top.
  • Fold in frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice, if desired.
  • Frost (cooled) cake and refrigerate for 2-3 hours, or until set.
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