Cherry-berry cake

Renae McVay


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

pinch tips: How to Use Hand & Stand Mixers



12 to 16


15 Min


40 Min



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!


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


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

Directions Step-By-Step

Combine the first three ingredients for the cake in large mixing bowl with mixer until moist and well incorporated.
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.
Bake in a pre-heated 350 degree oven for approximately 45 minutes or until a toothpick comes out clean.
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.
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.
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