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 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.

SAVE PIN