Cherry-berry cake

Renae McVay

By
@tummytickler

Created by me when looking for a sweet surprise for my sweetheart on Valentine's Day.


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Comments:

Serves:

12 to 16

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The berry icing is amazing! And the cake recipe is super easy and moist. This is really rich... so a small piece will satisfy you. Serve this lovely cake for a sweet ending to your meal!

Ingredients

one box
strawberry cake mix
one can(s)
cherry pie filling
three large
eggs
1 cup
flaked coconut
1 cup
chopped pecans
1 1/2 cup
strawberry preserves heated until bubbly in microwave

FROSTING

1-8oz pkg
cream cheese softened
1 stick
butter softened
1-16oz box
powdered sugar
2-3 tbsp
milk
1/2 cup
chopped pecans

Directions Step-By-Step

1
Combine the first three ingredients for the cake in large mixing bowl with mixer until moist and well incorporated.
2
Next fold in the coconut and pecans. Pour the batter into a 9x13 baking pan that has been lightly sprayed with a vegetable oil spray.
3
Bake in a pre-heated 350 degree oven for approximately 45 minutes or until a toothpick comes out clean.
4
In the microwave and microwave safe bowl, heat the strawberry preserves until hot and bubbly...1-2 minutes depending on your oven. Stir rapidly with a fork then drizzle over the cake wile still hot from the oven. Set the cake aside and allow to completely cool.
5
Frosting: Cream together the softened cream cheese and butter until smooth with mixer. Add powdered sugar 1 cup at a time until smooth. Add milk 1 tablespoon at a time until the frosting is a good consistency to spread.
6
Next fold in the pecans. Then frost the completely cooled cake. Cover the cake and allow to stand at least a few hours before serving to allow for moistness to build. The longer this cake sits the better it gets!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy