Flamingo Cake
This flamingo cake recipe is a light and fruity summer dessert I created myself. It combines a fluffy white cake mix with cherry gelatin, which is then topped with icing made with crushed pineapple, maraschino cherries, vanilla pudding, and whipped topping. It has to be tasted to be believed!
This flamingo cake recipe I dreamed up and my mother and friend, Jyl, helped me name is light, fruity, and perfect anytime.
Now, I love cakes that start with a cake mix. If you’re like me and love the magic of a mix, hang around here because this flamingo cake is just amazing. Another reason I love this recipe is that it’s best if you make it 2 to 3 days in advance and let it sit in the fridge. Therefore it’s ready for when you next have company.
Besides the white cake mix, what else do you need to make a flamingo cake? Well, we use buttermilk to make sure it’s super moist and tender and cherry jello to give it that signature bright pink color. But my favorite part of this recipe is the icing. I don’t know if you folks are ready for it 😉. It’s made with whipped topping, vanilla pudding, maraschino cherries, and crushed pineapple. It’s so refreshing and fruit and the perfect complement to the moist cake.
A very popular saying right now is “In a world full of pigeons, be a flamingo.” I’ve seen it all over Pinterest, happened upon random memes with it on Facebook, and even contemplated cross-stitching it. But the closest I got to any of those was making this pink flamingo cake and I sure do hope you enjoy it!
Recipe Ingredients
Cake
- White cake mix
- Cherry jello mix
- Vegetable oil
- Buttermilk (not pictured, it was shy)
- Eggs
Icing
- Crushed pineapple
- Instant vanilla pudding mix
- Thawed Cool Whip (or make your own homemade whipped topping)
- Maraschino cherries (along with their juice)
How to Make Flamingo Cake
Toss all of those cake batter ingredients into a medium bowl and beat it with an electric mixer until well combined and smooth.
Pour the cake batter into a greased 9×13 baking dish and bake at 350 for 30 to 35 minutes or until the center springs back when pressed lightly.
See how quickly a cake mix recipe comes together? Let’s move on to the icing…
In a medium bowl, place the crushed pineapple (juice and all).
Sprinkle the 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 (about 1/4 cup of juice).
Stir until well combined, adding more cherry juice for color if need be.
Frost the cooled cake.
Cover cake and place in the refrigerator for 2 to 3 days before serving. Enjoy!
Storage
Store leftovers, covered, in the fridge for up to 4 days.
Recipe Notes
- In place of buttermilk, you can use one cup of whole milk and one tablespoon of lemon juice.
- Save some maraschino cherries to use as a garnish.
- You can also use a vanilla cake mix or add 1 teaspoon of vanilla extract to the cake batter for added flavor.
You may also enjoy these scrumptious cake recipes:
Easy Birthday Cake Recipe From Scratch
Super Easy King Cake (WOW GOOD!)
Fresh Strawberry Cake With Cream Cheese Icing
Ingredients
Cake
- 1 box white cake mix I use Duncan Hines
- 1 3.5-ounce packet cherry gelatin
- 3/4 cup vegetable oil
- 3/4 cup buttermilk*
- 3 eggs
Icing
- 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
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
Nutrition
“As we arise each morning, let us determine to respond with love and kindness to whatever might come our way.”
~Thomas S. Monson. Submitted by Jackie.
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I’m definitely going to make this it looks and sounds heavenly
Flamingo Cake was a big hit at our churches Car Care Ministry !
Than is wonderful to hear Rebecca! Thank you for letting me know 🙂
Would this work as a 2-layer cake? If so, should I use 8 or 9-inch pans?
You could use two 8 inch round baking pans or one 9×13 inch pan. Hope that helps 🙂
This will be the perfect cake to bake ahead of time for a potluck this weekend. Thank you Christy
Yes! I hope you have a wonderful potluck and everyone enjoys the cake!!
What a refreshing summer recipe…looking forward to indulging
I hope you get the chance to soon Donna!
Just made this cake my husband wanted me tomake it looks delicious now to wait 2days for to eat
I hope y’all enjoy it Jessica!!! Sometimes there may be a bite or two missing before those two days are up when I make it 🙂
I made this two weeks ago and while to die for a delicious blend of flavors, my cake was also dry and then it dawned on me, I forgot to add the oil! LOL! Knowing now that the cake was not stale and dry only by my error, it was a huge, but laughable hit. That was not the only instruction I got wrong, I read to let it sit in the fridge for two to three hours, not DAYS! My husband and I split the difference and cut it in 2.5. the cake nearly lasted 3 days between the two of us. As I made an error the first time, I’m making it again this afternoon, first thing on the counter was the oil. We have decided that we are perfectly fine with the 2.5 hours though. 😉 Thanks for sharing, we love it!
LOL, Love the way y’all think! So glad you figured out what made it dry and hope you enjoy it a little better this go round!!!