Strawberry-Pecan Cake

Dec 07 2022

Strawberry cake made with a mix and coconut, along with strawberry gelatin and fresh or frozen strawberries.

Ingredients

1
box white or yellow cake mix (approx. 18 to 21 ounces)
1
cup vegetable oil
4
large eggs
1
cup flaked coconut
1
(3 oz.) package strawberry flavored gelatin
½
cup milk
1
cup strawberries (mashed, fresh or frozen; if using frozen, drain some of the juice off and reserve)
1
cup pecans (chopped)
Strawberry Cream Cheese Icing:
1
(8 oz.) package cream cheese (room temperature)
4
tablespoons butter
1
teaspoon vanilla extract
½
cup chopped pecans
½
cup strawberries (mashed, drain and reserve juice)
5
to 6 cups powdered sugar (sifted, 1 to 1 1/2 pounds)

Step 1
Mix cake mix with strawberry-flavored gelatin.
Step 2
Add oil, eggs, coconut, gelatin, and milk; and beat until well blended.
Step 3
Stir in 1 cup mashed strawberries and 1 cup pecans.
Step 4
Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350 F for 35 minutes, or until cake tests done .
Step 5
To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries and pecans.
Step 6
Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Step 7
Store cake in an airtight container or wrapping; refrigerate. Lightly touch cake in the center with a finger; if it springs back, the cake is done.