Strawberry Cake
Prep Time :
20 Minutes
Total Time : 2 Hours
Servings : 12
Warm up to a taste of the tropics with this delicious strawberry cake!
Ingredients
- 1 box Betty Crocker® SuperMoist® strawberry cake mix
- 1 can (225 grams) crushed pineapple in juice, well drained and juice reserved
- 120 ml water
- 75 ml vegetable oil
- 3 eggs
- 2 teaspoons grated orange peel
- 1 container Betty Crocker® Premium vanilla frosting
- 20 grams shredded coconut
- 2 teaspoons grated orange peel
- Additional shredded coconut and fresh strawberries
Preparation
- Heat oven to 180°C (170°C for dark or nonstick pan). Grease or spray bottom only of 13x23cm pan.
- In large bowl, beat cake mix, reserved pineapple juice, water, oil and eggs on low speed 2 minutes, scraping bowl occasionally (do not overbeat); stir in 2 teaspoons orange peel. Pour into pan.
- Bake as directed on box for 13x23cm pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- In medium bowl, stir together frosting, pineapple, coconut and 2 teaspoons orange peel. Spread frosting mixture over top of cake. Garnish with additional coconut and strawberries. Store loosely covered.
