Over a Cup of Coffee: Kristin’s delicious cake
August 2, 2018
This week's cake recipe is delicious. I know, because I got to taste it. Pink Flamingo Cake was submitted by Kristin Grajeda, of Craig. She said she found the recipe on Facebook and made it hers by adding mini marshmallows to the frosting.
This is a great recipe for a birthday cake, for summer get-togethers, holidays … anytime. It's a pretty dessert, too.
Pink Flamingo Cake
• 1 box white cake mix
• 1 package cherry Jell-o
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
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• 1 teaspoon vanilla
• 3 eggs
Mix ingredients together. Pour the batter into a 9-by-13-inch casserole pan. Bake for 30 to 35 minutes at 350 degrees. Cool before adding the topping.
• 1 can crushed pineapple
• 1 jar maraschino cherries, halved
• 1 package instant vanilla pudding
• 1 (16-ounce) container frozen whipped topping (thawed)
• 1/4 cup maraschino cherry juice from jar
* Note: I added mini marshmallows, as many as you want.
Mix ingredients together. Frost the cooled cake. Chill two to three hours before serving.
Recipe submitted by Kristin Grajeda of Craig.
Following is a simple fruit salad that can be mixed up in a hurry, chilled overnight, and served the next day.
Orange Pineapple Salad
• 1 cup mini marshmallows
• 1 cup cream
• 1 pineapple tidbits
• 1 cup orange pieces
• 1 cup coconut
Mix the ingredients together and let set overnight.
Do you have recipes you would like to share with readers — perhaps a luscious cake or salad? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.