Flamingo Cake

This is a recipe I dreamed up and my mother and friend, Jyl, helped me name. It’s light, fruity, and perfect for a hot summer’s day since it is served cold. This uncomplicated recipe begins with a mix, too! Make this day 2-3 days ahead of time and have it waiting in the fridge when company arrives. Scoot on down to the next picture if you want to dive right into the recipe. If you’ve a mind to visit a spell, stick around on this spot for a few :).

A very popular saying right now is “In a world full of pigeons, be a flamingo.” I’ve seen it all over Pinterest, happened upon random memes with it on Facebook, and even contemplated cross stitching it.

But the truth of the matter is, this is easier said than done. It is easier and often more comfortable, when surrounded by pigeons, to just be a pigeon, even if you have to wear a thick sweater to hide the pink feathers. I doubt most of us even realize we are wearing the sweater because putting it on each day has become such an ingrained part of who we are.

But when you were created to be unique and choose to conform to what others are doing instead, not only are you missing out on all the wonders your destiny had in store for you, but the world is missing out on the contribution you were meant to give.

Now funny enough, most people reading this may think I’m going in a completely different direction with this post. I’m actually talking about following Jesus. There are an awful lot of pigeons out there but if God has given you the wisdom to be a flamingo – well, you know what you gotta do.

Narrow is the way, and few will find it.

Now let’s make a cake.

I love cakes that start with a cake mix. If you’re here looking for a cake to make from scratch, check out my Easy Peasy Birthday cake recipe by clicking here. If you’re like me and love the magic of a mix, hang around here because Flamingo Cake is just amazing.

To make the cake, you’ll need: cherry gelatin mix, vegetable oil, buttermilk* (not pictured, it was shy), and 3 eggs. As always, the amounts and such are at the bottom of this post in the little handy dandy printable recipe card. 

Toss all of those ingredients into a bowl and beat it with an electric mixer until well combined and smooth. Pour into a greased 9×13 pan and bake at 350 for 30-35 minutes or until the center springs back when pressed lightly. See how quickly a cake mix recipe comes together? Let’s move on to the icing…

For the icing you’ll need: 8 ounces crushed pineapple, 3.4 ounce package of instant vanilla pudding, 16 ounces whipped topping (thawed), and an 8 ounce jar of maraschino cherries along with their juice.

Of course you can make homemade whipped cream if that’s what cranks your tractor but I can’t help but love me some cool whip so there is room for both in my kitchen. 

In medium bowl, place crushed pineapple, juice and all.

Sprinkle pudding mix over and stir with spoon until well combined.

Stir in whipped topping until fully incorporated. Chop cherries in half and add those in along with enough cherry juice to tint the mixture light pink.

Stir until well combined, adding more cherry juice for color if need be. Frost cooled cake.

Cover cake and place in the refrigerator for 2-3 days before serving. Enjoy!

Flamingo Cake

Print Recipe Pin Recipe

Author: Christy Jordan

Ingredients

For the cake

• 1 box white cake mix I use Duncan Hines
• 3.5 ounce package cherry gelatin
• 3/4 cup vegetable oil
• 3/4 cup buttermilk*
• 3 eggs

For the icing

• 8 ounces crushed pineapple
• 3.4 ounce package instant vanilla pudding
• 16 ounces whipped topping thawed
• 8 ounce jar cherries plus some juice

Instructions

• In large mixing bowl place cake mix, gelatin, oil, buttermilk, and eggs. Beat with electric mixer until smooth and well combined, about two minutes.
• Pour into greased 9x13 pan.
• Bake at 350 for 30-35 minutes, or until the center springs back when pressed lightly. Allow to cool completely.
• In medium bowl, place crushed pineapple, juice and all. Sprinkle pudding mix over and stir with spoon until well combined. Stir in whipped topping until fully incorporated. Chop cherries in half and add those in along with enough cherry juice to tint the mixture light pink. Stir until well combined, adding more cherry juice for color if need be.
• Frost cake.
• Cover cake and place in the refrigerator for 2-3 days before serving. Enjoy!

Notes

*In place of buttermilk you can use one cup whole milk and one tablespoon of lemon juice.

Tried this recipe?Mention @southernplate or tag #southernplate!

This recipe featured in Meal Plan Monday and Weekend Potluck

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