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Pink Velvet Strawberry Cherry Cake on a white cake stand with a slice lifted on a cake server, showing moist pink cake layers with cherry pieces, pale pink frosting, shredded coconut, and maraschino cherries on top.
Jana Rae

Pink Velvet Strawberry Cherry Cake

Soft, cold, and nostalgic, this Pink Velvet Strawberry Cherry Cake is an easy old-fashioned refrigerator cake made with strawberry cake mix, cherries, coconut, and fluffy frosting. Perfect for potlucks, holidays, and summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill time 4 hours
Total Time 5 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 box strawberry cake mix
  • Ingredients listed on cake mix box
  • 1/2 cup sweetened pineapple juice
  • 1/2 cup water
  • 1/2 to 3/4 cup maraschino cherries chopped
  • 1 tablespoon flour
  • 1 small box strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container white frosting
  • 1-2 teaspoons maraschino cherry juice
  • 1 cup sweetened shredded coconut
  • Extra maraschino cherries for topping
  • 1/2 teaspoon almond extract optional
  • Fresh strawberries for garnish

Method
 

  1. Preheat oven according to cake mix directions. Grease a 9x13 baking pan.
  2. Drain maraschino cherries well and pat dry with paper towels. Chop cherries into small pieces and toss with flour.
  3. In a large bowl combine strawberry cake mix, eggs, oil, 1/2 cup pineapple juice, and 1/2 cup water according to package directions. Add almond extract if using. Mix until smooth.
  4. Fold chopped cherries gently into batter.
  5. Pour batter into prepared baking pan and bake according to package directions until center is set and a toothpick inserted into center comes out mostly clean.
  6. Allow cake to cool in pan for 10–15 minutes.
  7. Using the handle of a wooden spoon or a thick straw, poke holes all over the cake.
  8. In a bowl whisk together strawberry gelatin and boiling water until completely dissolved. Stir in cold water.
  9. Slowly pour gelatin mixture evenly over cake.
  10. Refrigerate cake for at least 4 hours or overnight.
  11. In a bowl stir together white frosting and maraschino cherry juice until pale pink.
  12. Spread frosting over chilled cake.
  13. Sprinkle sweetened coconut over top and garnish with extra cherries and strawberries if desired.
  14. Serve cold.

Notes

Pat the cherries dry before adding them to the batter to prevent excess moisture.
Only replace half the water with pineapple juice or the cake may become too dense.
For best flavor and texture, refrigerate overnight before serving.
Toast the coconut at 325°F for 5–8 minutes for a richer flavor if desired.
This cake is best served cold straight from the refrigerator.
Store covered in refrigerator for up to 4 days.