Sunday, April 10, 2022

Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and 
my home and yard are decorated with all kinds of flamingo decor, I thought 
this would be perfect to take to a recent potluck in the RV park where I live for the winter. 

(The cake was actually thicker than it looks!)

It's a Southern Plate original, but I changed just a couple of 
things (which I will tell you as we go)....

What a F-U-N cake!  Big kids as well as little ones will love the
bright color and the combo of cherries and pineapple in the 
frosting...made with Cool Whip. 

Do hope you enjoy soon - it would be awesome for a pool party,
picnic, or summer potluck! can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

(hover over photo to pin) 



1 box (15 ozs) white cake mix 
1 sm. box (4-serving size) cherry jello, dry 
3/4 c. vegetable oil 
(or use 1/2 c. applesauce and 1/4 c. oil) 
3/4 c. buttermilk
3 eggs
1 tsp. real vanilla
(I added for a 'pop' of flavor) 


8 ozs. crushed pineapple, with juice
(I used half a 20 ozs. can)
1 sm. (4-serv. size) instant (french) vanilla pudding mix
16 ozs. Cool Whip, thawed  
(I used 12 ozs.)
8 ozs. jar maraschino cherries, chopped in half
(you may want to save a few to top the cake) 

Preheat oven to 350*. 

Spray a 9" X 13" baking pan with non-stick spray. 

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,
eggs and vanilla.  Beat with an electric mixer for about 2 minutes
until smooth and well blended.  Pour into prepared pan. Bake 30 - 35 minutes 
until cake pops up when touched.  Cool completely. 

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and
stir until blended.  Stir in whipped topping. Add chopped cherries and 
some cherry juice until 'frosting' turns pink, about 1/4 c. juice.  

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before 

This is the doormat at my front door...

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