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.
This Flamingo cake recipe I dreamed up and my mother and friend, Jyl, helped me name is light, fruity, and perfect anytime.
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 closest I got to any of those was making this Flamingo Cake and I sure do hope you enjoy!
Cake Mix Cakes Rock
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.
Ingredients to make the Flamingo cake are:
- White Cake Mix
- Cherry gelatin mix
- Vegetable oil
- Buttermilk* (not pictured, it was shy)
- 3 eggs.
As always, the amounts and such are at the bottom of this post in the little handy dandy printable recipe card.
How to Make Flamingo Cake Step by Step
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 Flamingo Cake icing you’ll need:
- Crushed pineapple
- Package of instant vanilla pudding,
- Whipped topping (thawed)
- 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.
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
- 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!
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~Thomas S. Monson. Submitted by Jackie. Add your favorite quotes to our collection by clicking here.