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Byron's Dutch Oven Recipes


Strawberry Pecan Cake

  Cake   Frosting
1 white cake mix 1 (8 oz.) brick cream cheese; room temperature
1 (3 oz.) box Strawberry Jell-o 4 Tbs. butter; room temperature
1 cup vegetable oil 1 tsp. vanilla
4 large eggs; beaten 3/4 cup mashed strawberries
1/2 cup milk 1 1/2 lbs. powdered sugar
1 cup flaked coconut 1/2 cup chopped pecans
1 cup mashed strawberries    
1 cup chopped pecans    

Prepare Cake: In a large bowl stir together cake mix and Jell-o. Mix in oil, eggs, and milk until well mixed. Stir in coconut, strawberries, and pecans.

Spray a 10" Dutch oven with cooking spray then pour in cake batter and spread evenly. Cover oven and bake using 6-8 briquettes bottom and 12-14 briquettes top for 45 to 50 minutes or until top center of cake springs back when lightly touched. Remove heat from oven and let cake rest in oven with the lid cracked for 10 minutes.

Run a rubber spatula around the edge of the oven to loosen the cake. Lay a piece of parchment paper across the top of the oven then put the lid on and carefully invert the oven so that the cake drops onto the lid. Lift the oven off the lid then slide the cake off the lid onto a cooling rack and remove the parchment paper. Allow the cake to cool to room temperature.

Prepare Frosting: In a large bowl cream together the cream cheese and butter. Mix in vanilla and powdered sugar until a firm spreadable consistency is achieved. Chill the frosting if it seems a bit soft. Stir in strawberries and pecans.

Slice cooled cake in half horizontally and remove top half. Frost the cut side of bottom cake half then replace top half of cake cut side down. Frost top and sides of cake generously with frosting.

Serves: 10-12

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