This light flamingo cake recipe combines a white cake mix with cherry gelatin, which is topped with fruity vanilla whipped topping icing.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 8
Calories: 350kcal
Ingredients
Cake
1boxwhite cake mixI use Duncan Hines
13.5-ounce packetcherry gelatin
3/4cupvegetable oil
3/4cupbuttermilk*
3eggs
Icing
8ouncescrushed pineapple
13.4-ounce packetinstant vanilla pudding
16ouncesthawed whipped topping
18-ounce jarcherries 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 9x13 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!
Notes
*In place of buttermilk you can use one cup of whole milk and one tablespoon of lemon juice.