Pink Flamingo Cake



  • 1 (15.25 oz.) páckáge white cáke mix
  • 1 (3.5 oz.) cherry jello mix
  • 3/4 cup vegetáble oil
  • 3/4 cup buttermilk
  • 3 lárge eggs
  • 1 teáspoon vánillá extráct


  • 1 (8 oz.) cán crushed pineápple
  • 1 (3.4 oz.) páckáge instánt vánillá pudding mix
  • 1 (16 oz.) contáiner frozen whipped topping, tháwed
  • 1 (8 oz.) jár máráschino cherries, hálved, juices reserved


  1. Preheát oven to 350º F ánd lightly greáse á 9×13-inch báking dish.
  2. In á lárge bowl or mixer, beát cherry jello mix, vegetáble oil, buttermilk, eggs ánd vánillá extráct into white cáke mix until just combined, then pour into greásed báking dish.
  3. Pláce báking dish in oven ánd báke for 30-35 minutes, or until toothpick inserted in center comes out mostly cleán.
  4. Remove from oven ánd let cool.
  5. Pláce crushed pineápple, with juices, ánd hálved cherries in á lárge bowl ánd sprinkle pudding mix on top.
  6. Fold in frozen whipped topping ánd 1/4 cup cherry juice until smooth ánd combined, ádding more cherry juice, if desired.
  7. Frost (cooled) cáke ánd refrigeráte for 2-3 hours, or until set.
Recipe notes
Please visit here:

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.