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When I first came across pink flamingo cake on Facebook I pretty much did a double take. The cool and creamy cake looked amazing! Plus, it’s PINK! Talk about a pretty cake. I love how the frosting isn’t heavy like a buttercream version. It is light and airy because you use Cool Whip. Just wait until you taste the sweet flavor pairings in this yummy dessert!
Feel like being transported to Florida? Allow this pink flamingo cake to lead the way!
1 (15.25 oz.) package Duncan Hines white cake mix
1 (3.5 oz.) cherry jello mix
3/4 cup Wesson vegetable oil
3/4 cup buttermilk
3 large eggs
1 teaspoon McCormick vanilla extract
1 (8 oz.) can Dole crushed pineapple
1 (3.4 oz.) package Jello instant vanilla pudding mix
1 (16 oz.) container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved, juices reserved
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.
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Quick Tip: Serve this yummy pink flamingo cake at your next summer picnic. It’s cool and creamy!
Thank you 12Tomatoes and YouTube for this pink flamingo cake recipe!