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A close-up of a slice of red velvet cake with white cream cheese frosting and pink heart-shaped sprinkles, being lifted from a cake. A hand with red nail polish holds the serving utensil.

Pinkalicious Cake

Melissa Jo
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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 9x13 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!