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Pinkalicious Cake

Here is the BEST Valentines Pinkalicious Poke Cake to make for everyone you love this holiday! It’s simple to make and absolutely delicious! And better yet, you don’t have to use any food coloring to make the icing pink! The trick is the maraschino cherry juice! It gives you the most beautiful pink color and adds a delicious flavor! Let’s think pink and make it!

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@melissajorealrecipes

💕Pinkalicious valentines cake 💘! Heres the recipe ❤️ Ingredients: 15.25 oz box of red velvet cake mix ingredients listed on the back of the box 14 oz. can of sweetened condensed milk 1/4 cup of maraschino cherry juice (from the jar) Frosting: 8 oz. of softened cream cheese 6 tbsp. of softened butter 3 tbsp. of maraschino cherry juice (from the jar of cherries) 4 cups of powdered sugar 1 tsp. of vanilla extract pinch of salt How To: Bake the cake according to the instructions. Bake the cake in a 9×13 size baking dish (follow the back of the box for baking time) As soon as the cake comes out of the oven while it is warm, poke holes in the cake using the handle of a wooden spoon. Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake Whisk together sweetened condensed milk and 1/4 cup of maraschino cherry juice Pour the mixture into the holes of the cake while it’s warm. Let the cake cool in the refrigerator for about 1 hour before adding the cream cheese topping. Cream cheese topping: In a bowl add softened cream cheese, 6 tbsp. of softened butter, 4 cups of powdered sugar, & 1 tsp. of vanilla & a pinch of salt. Blend with an electric mixer until stiff peaks are formed and it looks like whipped cream! Then, add 3 tbsp. of maraschino cherry juice and blend again just until incorporated and pink! Smooth the topping over the cake. Decorate with a maraschino cherry and the heart sprinkles (linked in the Tips & Tricks section) Keep refrigerated until you are ready to serve! #ValentinesRecipes#PinkCake#Pinkalicious#ValentinesCake#easyrecipetutorials

♬ Pinkalicious valentines cake – Mealtime with Melissa

Pinkalicious Cake

Melissa Jo

Ingredients
  

  • 15.25 oz box of red velvet cake mix
  • ingredients listed on the back of the box
  • 14 oz. can of sweetened condensed milk
  • 1/4 cup of maraschino cherry juice from the jar

Frosting:

  • 8 oz. of softened cream cheese
  • 6 tbsp. of softened butter
  • 3 tbsp. of maraschino cherry juice from the jar of cherries
  • 4 cups of powdered sugar
  • 1 tsp. of vanilla extract
  • pinch of salt

Instructions
 

  • Bake the cake according to the instructions.
  • Bake the cake in a 9×13 size baking dish (follow the back of the box for baking time)
  • As soon as the cake comes out of the oven while it is warm, poke holes in the cake using the handle of a wooden spoon. Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake
  • Whisk together sweetened condensed milk and 1/4 cup of maraschino cherry juice
  • Pour the mixture into the holes of the cake while it’s warm.
  • Let the cake cool in the refrigerator for about 1 hour before adding the cream cheese topping.
  • Cream cheese topping: In a bowl add softened cream cheese, 6 tbsp. of softened butter, 4 cups of powdered sugar, & 1 tsp. of vanilla & a pinch of salt. Blend with an electric mixer until stiff peaks are formed and it looks like whipped cream! Then, add 3 tbsp. of maraschino cherry juice and blend again just until incorporated and pink!
  • Smooth the topping over the cake.
  • Decorate with a maraschino cherry and the heart sprinkles (linked in the Tips & Tricks section)
  • Keep refrigerated until you are ready to serve!

Notes

Tried this recipe?Let us know how it was!

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