Pink Flamingo Cake

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 the 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!

Why You’ll Love This Recipe

While we find this cake to be perfection at just about any gathering, kids in particular go NUTS for it. Everyone loves cutting into the cake, thinking it will be your average vanilla or chocolate, and finding a shockingly bright interior, but kids totally flip for it, and their excited faces – before they’ve even tried it! – are just one of the many reasons we keep making it. Speaking of kids, this is a nice, simple recipe that anyone can tackle, so if you’ve got little ones who want to help you out in the kitchen, this is an awesome choice; they’ll be so proud they helped make this fun dessert!

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Large bowl or mixer
• Spatula
• Toothpick

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

Step-by-Step Instructions

1. Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish.
2. In a large bowl or mixer, beat the cherry jello mix, vegetable oil, buttermilk, eggs, and vanilla extract into the white cake mix until just combined.
3. Pour the mixture into the greased baking dish.
4. Place the baking dish in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
5. Remove from the oven and let cool.
6. In a large bowl, combine crushed pineapple with juices and halved cherries. Sprinkle the pudding mix on top.
7. Fold in the frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice if desired.
8. Frost the cooled cake and refrigerate for 2-3 hours, or until set.

Tips for Success

• Ensure your cake is completely cool before frosting to prevent the topping from melting.
• For a more intense cherry flavor, use additional cherry juice in the frosting.

Additional Tips or Variations

• Try adding a few drops of red food coloring to the batter for an even more vibrant pink hue.
• Consider garnishing with additional cherries or a sprinkle of coconut flakes for extra flair.

Nutritional Highlights (Per Serving)

Calories: 280
Fat: 12g
Carbohydrates: 40g
Protein: 3g
Sugar: 30g

Frequently Asked Questions (FAQ)

Can I use fresh cherries instead of maraschino?
Yes, fresh cherries can be used, but you’ll lose some of the sweetness and color that maraschino cherries provide.

Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Conclusion

This Pink Flamingo Cake is not just a treat for the taste buds but also a feast for the eyes! Whether you’re hosting a party or just want to surprise your family with a delightful dessert, this cake is sure to impress. Give it a try and let us know how it turns out for you. We’d love to hear about your experiences and any fun variations you come up with!