Strawberry Pecan Cake



  • 1 box white cake mix
  • 1 small box strawberry Jell-O
  • 1 cup cooking oil
  • 1/2 cup sweet milk
  • 4 eggs
  • 1 cup chopped pecans
  • 1 cup thawed strawberries, drained
  • 1 cup frozen coconut


  • 1/2 cup (1 stick) butter
  • 1 box confectioners' sugar
  • 1/2 cup chopped pecans
  • 1/2 cup frozen strawberries, thawed and drained
  • 1/2 cup frozen coconut, thawed


  1. Cake: Mix all ingredients together, adding eggs one at a time.
  2. Bake in three layers for 20 to 25 minutes at 350 degrees F.
  3. Filling: Cream butter and sugar well.
  4. Add other ingredients.
  5. Let cake cool before icing.

I save my strawberry juice when I drain them and I spoon it on every layer before I ice it. Let it soak into cake. I have to put wooden picks in my cake to hold it together.

Posted by Marla at Recipe Goldmine 11/13/2001 6:06 am.

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