strawberry banana pound cake

Patsy Fowler


we went to a supper at church one night and this lady bought this cake and she gave me the recipe it's a good cake

★★★★★ 1 vote
25 Min
1 Hr


15 1/4 oz
yellow cake mix
13 oz
strawberry gelatin jello
3/4 c
vegetable oil
4 large
1/3 c
sprite or 7-up, can use water
1 1/2 c
chopped pecans, divided
3 Tbsp
1 tsp
vanilla extract
1 tsp
lemon extract optional
1 c
very ripe bananas, diced small
1 c
strawberries, fresh, diced small and sweetened with 2 tablespoons sugar and 1 tablespoon water


4 oz
cream cheese, softened
1 Tbsp
butter softened
1 tsp
vanilla extract
2 c
powdered sugar
2 Tbsp
milk or half and half


1Preheat oven to 350.
2In a large mixing bowl combine the cake mix, jello, eggs, oil, sprite, vanilla and lemon extracts.
3Toss one cup of the nuts with 3 tablespoons flour. Fold the nuts, strawberries and bananas into the cake mixture until well combined.
4Pour mixture into a 12 cup bundt pan that has been sprayed liberally with nonstick baking spray or greased and floured.
5Shake the pan around on a level surface to be sure the batter is evenly distributed.
6Place in the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7Do not overbake. Remove from oven and allow to sit for about 20 minutes before turning it onto a cake plate.
8While it cools prepare the cream cheese glaze. Beat the cream cheese and butter with an electric mixer until fluffy.
9Add the vanilla and the powdered sugar. Add the milk or cream and beat until smooth.
10When it has cooled completely pour the cream cheese glaze over all and sprinkle with the other 1/2 cup of chopped pecans

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy