This candy-colored confection is a fun, fruity feast that looks great and tastes even better! It gets majority of its flavor and color from cherries, both maraschino cherries and cherry jello, but it also has a touch of pineapple in the frosting to round out the overall flavor and bring a little more brightness to the dish. Just thinking about it we need another slice right now!
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INGREDIENTS:
Cake:
- 1 (15.25 oz.) package white cake mix
- 1 (3.5 oz.) cherry jello mix
- 3/4 cup vegetable oil
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INGREDIENTS:
Cake:
- 1 (15.25 oz.) package white cake mix
- 1 (3.5 oz.) cherry jello mix
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 1 (8 oz.) can crushed pineapple
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1 (16 oz.) container frozen whipped topping, thawed
- 1 (8 oz.) jar maraschino cherries, halved, juices reserved
PREPARATION:
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
- In a large bowl or mixer, beat cherry jello mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined, then pour into greased baking dish.
- Place baking dish in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
- Remove from oven and let cool.
- Place crushed pineapple, with juices, and halved cherries in a large bowl and sprinkle pudding mix on top.
- Fold in frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice, if desired.
- Frost (cooled) cake and refrigerate for 2-3 hours, or until set.
Enjoy!
From: 12 tomatoes.