Strawberry Pecan Cake
Okay, I know it’s not the “in thing” to post recipes from soup cans, back of pasta packages or side panels from a cake mix. But you know, there are some pretty good ones out there. Think about it. I know they are put there to sell the product but somebody had to first make it, test it and decide it was worthy of promotion. I know also that this recipe is in many cookbooks and/or tucked away in recipe boxes belonging to some of you. A churchwoman gave it to us and it is so good, it is worth sharing with you. I challenge any of you to give it a try and tell me it is not absolutely h-e-a-v-e-n-l-y.
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Strawberry-Pecan Cake
1 box white cake mix (approx. 21 oz)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing
1 1/2 packages (12 oz) cream cheese, room temperature
3/4 stick margarine (3 ounces), room temperature
1 teaspoon vanilla
3/4 cup chopped pecans
1/2 cup coconut
3/4 cup strawberries, mashed (drain and reserve juice)
8 or more cups sifted powdered sugar
Mix cake mix with gelatin. Add everything else and beat until well mixed. Bake in 3 (I prefer 4) generously greased floured 8 or 9-inch round layer pans at 350° F. for 35 minutes, or until cake tests done*.
To make icing, cream together cream cheese and margarine, mix in vanilla and add powdered sugar until a firm but spreadable consistency is achieved (chilling will also help if icing seems a little soft). Stir in drained strawberries, pecans and coconut. Drizzle cooled layers with reserved juice then spread with a layer of icing. Ice the sides and top.
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.
1 box white cake mix (approx. 21 oz)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing
1 1/2 packages (12 oz) cream cheese, room temperature
3/4 stick margarine (3 ounces), room temperature
1 teaspoon vanilla
3/4 cup chopped pecans
1/2 cup coconut
3/4 cup strawberries, mashed (drain and reserve juice)
8 or more cups sifted powdered sugar
Mix cake mix with gelatin. Add everything else and beat until well mixed. Bake in 3 (I prefer 4) generously greased floured 8 or 9-inch round layer pans at 350° F. for 35 minutes, or until cake tests done*.
To make icing, cream together cream cheese and margarine, mix in vanilla and add powdered sugar until a firm but spreadable consistency is achieved (chilling will also help if icing seems a little soft). Stir in drained strawberries, pecans and coconut. Drizzle cooled layers with reserved juice then spread with a layer of icing. Ice the sides and top.
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.
I have an old cookbook titled "Best Recipes From the Backs of Boxes, Bottles, Cans and Jars," and do you know what? It has some really great recipes in it. I wouldn't hesitate to use a recipe printed on a product because I don't think a company would want you have a failure with their product, right? They'd want you to like it and buy that product again.
ReplyDeleteAnd this cake looks like a winner to me. Boxed cake mix and all. What's wrong with taking a little shortcut once in a while :-) Thanks for sharing another great recipe, Drick!
I usually run away from anything to do with jello in any form, but if it's your recipe I know it'll be good.
ReplyDeletesounds like quite a healthy cake for me....oil instead of butter, pecans, strawberry. It has to be nice. Looks delicious...mmm
ReplyDeleteIf it has strawberries and pecans, then stick an envelope of cake mix in my hand and call me Rachel Ray. Yee-haw!
ReplyDeleteI have to admit, I have never baked a cake from the box, and you know me I'm a baker (LOL). I'm intrigued, I never made a cake with gelatin in the batter, I have used frozen juice or fruits, but never gelatin.
ReplyDeletevery interesting! such a great twist to use cake mix. with all these additions, it's not a conventional cake mix anymore!
ReplyDeleteInspiration can be found on the back of a pasta box or canned good! Love the cake-- looks yummy!
ReplyDeleteMy kind of dessert! Who dare to challenge you, Drick! he he...I don't!=)
ReplyDelete