Pink Flamingo Cake
INGREDIENTS
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
Frosting:
- 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
PREPARATION
- Preheát oven to 350º F ánd lightly greáse á 9×13-inch báking dish.
- 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.
- Pláce báking dish in oven ánd báke for 30-35 minutes, or until toothpick inserted in center comes out mostly cleán.
- Remove from oven ánd let cool.
- Pláce crushed pineápple, with juices, ánd hálved cherries in á lárge bowl ánd sprinkle pudding mix on top.
- Fold in frozen whipped topping ánd 1/4 cup cherry juice until smooth ánd combined, ádding more cherry juice, if desired
- Frost (cooled) cáke ánd refrigeráte for 2-3 hours, or until set.
