"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pink Flamingo Cake Recipe

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This recipe for Pink Flamingo Cake, by , is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Mullins

Category:
Category:

Ingredients:  
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

Directions:
Directions:

Personal Notes:
Personal Notes:
Preheat oven to 350 F and lightly grease a 913-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.

 

 

 

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