Flamingo Cake Recipe (Cherry Pineapple Sheet Cake)

Flamingo Cake is a soft, pink, party-on-a-plate dessert that tastes every bit as fun as it looks. You start with a white cake mix, cherry gelatin, vegetable oil, buttermilk, and eggs, so the cake bakes up moist, tender, and bright pink all the way through. Then you cover it with a cool, fluffy icing made from crushed pineapple, vanilla pudding, maraschino cherries, and whipped topping. It is fruity, creamy, and just sweet enough without feeling heavy.

Around here, anything pink catches my family’s eye, so this one does not last long. The first time I brought it out, everybody started calling it “the flamingo cake” before I could even name it properly, and my mama and Jyl just grinned and claimed that title on the spot. It is a cake that makes folks smile before they even taste it, then go back with their fork for “just one more little bite.”

Before You Get Started

• Use white cake mix: White cake mix lets the cherry gelatin shine and gives you that bright pink color you are looking for.
• Choose instant mixes: Make sure both the cherry gelatin and vanilla pudding are instant so the cake bakes evenly and the icing sets up nicely.
• Let cold ingredients warm slightly: Let the eggs and buttermilk sit out a bit so they are not ice cold. This helps the batter mix smoothly.
• Keep the pineapple juice: Do not drain the crushed pineapple. The juice helps the pudding hydrate and gives the icing a soft, creamy texture.
• Thaw the whipped topping: The whipped topping should be thawed but still cold so it folds into the pudding and pineapple without breaking down.
• Plan for chill time: This cake is even better after resting in the fridge, so plan to make it at least a day ahead if you can.

Recipe Ingredients

Cake

• White cake mix
• Cherry jello mix
• Vegetable oil
• Buttermilk (not pictured, it was shy)
• Eggs

Icing

• Crushed pineapple
• Instant vanilla pudding mix
• Thawed Cool Whip (or make your own homemade whipped topping)
• Maraschino cherries (along with their juice)

Helpful Kitchen Tools

• 9 x 13 inch baking dish
• Large mixing bowl
• Electric mixer
• Medium mixing bowl
• Rubber spatula

How To Make Flamingo Cake

1. Mix the cake batter

In a large mixing bowl, add the cake mix, cherry gelatin, vegetable oil, buttermilk, and eggs. Beat with an electric mixer until the batter is smooth and well combined, about two minutes.

2. Bake the cake

Pour the batter into a greased 9 x 13 inch baking dish. Bake at 350 degrees for about 30 to 35 minutes, or until the center springs back when lightly pressed. Let the cake cool completely in the pan.

3. Start the icing base

In a medium bowl, add the crushed pineapple, including all of the juice. Sprinkle the instant vanilla pudding mix over the pineapple and stir with a spoon until everything is well combined and beginning to thicken.

4. Fold in the whipped topping

Gently stir in the whipped topping until the mixture is smooth, fluffy, and fully incorporated.

5. Add cherries and tint the icing

Chop the maraschino cherries in half and add them to the bowl. Pour in enough cherry juice to tint the icing a light pink, stirring as you go. Add a little more juice if you want a deeper pink color.

6. Frost the cake

Once the cake has cooled completely, spread the icing evenly over the top, reaching all the way to the corners.

7. Chill before serving

Cover the cake and place it in the refrigerator for at least several hours, but it is even better after a day or two. Slice cold and serve.

Storage

• In the fridge: Keep Flamingo Cake covered in the refrigerator for up to four days.
• Make ahead: This cake holds up well and actually improves as it sits, so it is a great dessert to make a day or two before you need it.

Notes and Variations

• Buttermilk substitute: If you do not have buttermilk, mix whole milk with a little lemon juice and let it sit a few minutes before using.
• Save a few cherries: Hold back some maraschino cherries to garnish the top of the cake just before serving.
• Vanilla twist: You can use a vanilla cake mix instead of white or add vanilla extract to the batter if you want a stronger vanilla note.

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