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Flamingo Cake

Author: Christy Jordan


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!


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