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Strawberry Pecan Bundt
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1 box white or yellow cake mix
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) Strawberry Jell-O
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese frosting:
1 package (8 oz) cream cheese,softened
1/4 cup butter
1 tsp. vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar
Mix cake mix with dry Jell-O. Add everything else and beat until well mixed. Bake in a generously greased tube pan at 350° for 40-45 minutes, or until cake tests done.
To make icing, cream together cream cheese and butter, mix in vanilla and powdered sugar until of a firm spreadable consistency. Stir in drained strawberries and pecans. Drizzle cooled cake with reserved juice then spread with the frosting.
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