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.
Fresh Strawberry Cake With Cream Cheese Icing
Ingredients
Cake
- 1 box white cake mix I use Duncan Hines
- 1 3.5-ounce packet cherry gelatin
- 3/4 cup vegetable oil
- 3/4 cup buttermilk*
- 3 eggs
Icing
- 8 ounces crushed pineapple
- 1 3.4-ounce packet instant vanilla pudding
- 16 ounces thawed whipped topping
- 1 8-ounce jar cherries plus some juice
Instructions
- In a large mixing bowl, place the cake mix, gelatin, oil, buttermilk, and eggs. Beat with an electric mixer until smooth and well combined (about two minutes).1 box white cake mix, 1 3.5-ounce packet cherry gelatin, 3/4 cup vegetable oil, 3/4 cup buttermilk*, 3 eggs
- Pour into a greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until the center springs back when pressed lightly. Allow it to cool completely.
- In a medium bowl, place the crushed pineapple (juice and all). Sprinkle pudding mix over and stir with a 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 the cooled cake.8 ounces crushed pineapple, 1 3.4-ounce packet instant vanilla pudding, 16 ounces thawed whipped topping, 1 8-ounce jar cherries plus some juice
- Cover the cake and place it in the refrigerator for 2-3 days before serving. Enjoy!
I don’t think I could wait the 2-3 days to try it. If we started on it the first day, it would never last 3! I’ll just have to make one to test our willpower!
🙂 It is a test of willpower!!!
This cake looks delicious!! I will have to wait until my red velvet cake is all gone before I try this one. I love maraschino cherries!! I bet that making this with a chocolate cake mix would be great too! Thanks for another great recipe! I am pinning this to my board.
My mouth is watering!!! What a great treat on these hot summer days! You have inspired me to play around with cake mix and jello – how many fabulous combinations can I come up with?? Thank you for always inspiring me with your recipes and your words of wisdom…God’s blessings upon you and yours.
me too, I am thinking orange or peach or…. so many flavors so little time.
Thank you so much, sweet Susan!!!! <3
Do I have to use maraschino cherries in the icing? I have never liked them. Could I just tint the icing pink with food coloring?
Absolutely, and I’ll eat your share of the cherries 🙂
I’m making this for a family reunion this weekend–and I’m going to use the cherries. I’ll just pick them out of the icing on my piece!
I hope everyone loves it and you all have a wonderful time catching up!!
My mouth is watering just thinking about this cake. Yum!!!
Thank you so much Lorraine!
This sounds yummly! I will be making it very soon. Thank you for sharing it with us all.
Thank you Carolett! Have a great evening!
sounds great! do you think using sugar free gelatin,pudding mix,and whipped topping would still taste good? trying to stay as close to diabetic diet as possible! Thanks for encouraging us as always!! God bless!
Absolutely, that would be what I would do if I were making it for myself as well. Personally, I can’t taste a difference. Hey, anywhere you can cut calories helps!
I am diabetic also. check as to what is used in the gelatin for sweetener, some of which do not bake well and actually change chemically at high heat. Splenda, a.k.a. a sucralose-based artificial sweetener, is made for baking temps. If you are not sure is the gelatin is sucralose based, it is safer to use regular gelatin and just eat smaller pieces.
I’ve baked cakes like this with sugar free Jello brand gelatin and had great success.
Would it be the same amount because the SF boxes are smaller in ounces. Should it still be one box of hello and pudding? Ty