Strawberry Cake

• FOR THE CAKE:
• 1 box (18.25 Oz. Size) Duncan Hines Strawberry Supreme Cake Mix
• 1 box (4 Serving Size) Instant Cheesecake Pudding Mix
• 1/3 cups Vegetable Oil
• 1 cup Water
• 4 Large Eggs
• FOR THE FROSTING:
• 1 block (8 Oz. Size) Cream Cheese, Softened
• 1 stick Salted Butter
• 2 pounds Powdered Sugar, Or As Needed
• 3/4 cups Mashed, Drained Fresh Strawberries
• 1 cup Chopped Pecans, Toasted
• 1 cup Shredded Coconut
• 1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350u0b0F. In a large mixing bowl combine the cake mix, pudding mix, vegetable oil, water and eggs. Using an electric mixer, mix on low until ingredients are combined and then mix for 2 minutes on medium speed. This cake can be made in a 13x9x2 inch pan, two 8" or 9" baking pans or a tube pan, following the baking times on the back of the cake box. If baking in a tube pan, bake for 60 minutes. Cool in the pans (10 minutes for sheet/layers, 25 minutes for tube pan) and then turn out on a rack to cool.
2. Frost when completely cooled. To make the frosting, combine the cream cheese and butter in a mixing bowl and mix until smooth and creamy. Mix in half of the powdered sugar, adding more if needed, until you have a stiff batter. Mix in the mashed, drained strawberries, pecans, coconut and vanilla until well combined and of a good spreading consistency. Add additional powdered sugar, if needed.
3. This makes an awesome cake!

cake, duncan, mix, vegetable oil, water, eggs, frosting, cream cheese, butter, sugar, fresh strawberries, pecans, coconut, vanilla

Taken from tastykitchen.com/recipes/desserts/strawberry-cake-4/ (may not work)