Strawberry Pecan Cake
A moist and flavorful layered cake featuring the sweet tang of strawberries, crunchy pecans, and tropical coconut, all combined in a tender white cake with strawberry jello. Perfect for celebrations or a special treat, it offers a delightful mix of textures and vibrant flavors that appeal to all ages.
Ingredients
Instructions
- Mix the cake mix and strawberry jello powder in a bowl.
- Beat in the oil and milk until well combined.
- Add one egg at a time, beating after each addition.
- Fold in the frozen strawberries, coconut, and pecans.
- Divide the batter into three layers in prepared cake pans.
- Bake at 350°F for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before assembling and serving.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. If fresh strawberries are available, you can use them instead of frozen; just chop them and reduce the milk slightly. To enhance the flavor, add a teaspoon of vanilla extract. This cake would pair beautifully with the Best Old Fashioned Kolaches for a delightful dessert spread.
Serving Suggestions
Serve the Strawberry Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Fresh strawberries on top can enhance its visual appeal and flavor. This cake can be a delightful addition to a brunch menu alongside other American recipes, or enjoyed with a cup of tea in the afternoon.
Storage & Reheating
Store any leftover Strawberry Pecan Cake in an airtight container in the refrigerator for up to 3-4 days. To keep the layers from drying out, you can wrap each layer in plastic wrap before placing it in the container. If you want to reheat a slice, do so in the microwave for about 10-15 seconds, just until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Pecan Cake contains roughly 412 calories, with 5g protein, 36g carbohydrates, and 29g fat. It is a good source of vitamin C (17% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of jello?
Yes, you can experiment with different flavors of jello, such as raspberry or peach, to create unique variations of the cake. Just keep in mind that the flavor and color of the cake will change accordingly. Ensure the jello complements the other ingredients for the best results.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version of the Strawberry Pecan Cake, simply substitute the white cake mix with a gluten-free cake mix. Be sure to check that the jello and other ingredients are also gluten-free to maintain the integrity of the recipe.
How can I make the cake more moist?
To enhance the moisture of the cake, consider adding an extra egg or incorporating a half cup of sour cream or yogurt into the batter. These additions will help achieve a richer texture and keep the cake from drying out during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).