Cherry-berry cake

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 can(s Cherry pie filling
  • 1 16oz box Powdered sugar
  • 1 box Strawberry cake mix

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 1 1/2 cup Pecan

• Dairy

  • 1 stick Butter
  • 1 8oz pkg Cream cheese
  • 2 tbsp Milk

• Beer, Wine & Liquor

  • 1 1/2 cup Strawberry preserves heated until bubbly in microwave

Found on justapinch.com

Description

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
• 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

• 1Combine the first three ingredients for the cake in large mixing bowl with mixer until moist and well incorporated. 2Next fold in the coconut and pecans. Pour the batter into a 9x13 baking pan that has been lightly sprayed with a vegetable oil spray. 3Bake in a pre-heated 350 degree oven for approximately 45 minutes or until a toothpick comes out clean. 4In 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. 5Frosting: 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. 6Next 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!