Strawberry Sin Cake
1 (18 oz.) pkg. butter-recipe yellow cake mix
1 cup chopped pecans
1 (15 oz.) can cream of coconut milk
1 (14 oz.) can sweetened condensed milk
1 pint fresh strawberries, cut in half
1 (13 1/2 oz.) pkg. strawberry glaze
1 (8 oz.) container whipped topping
Prepare the cake mix according to the directions on the package, adding the pecans. Bake in a greased 9X13 pan. In a small bowl combine the cream of coconut milk and condensed milk. When the cake is cooked and slightly cooled, poke holes on the top with the end of a wooden spoon. Pour the milk mixture over the cake. Combine the strawberries and glaze and spread on top of the cake. Refrigerate 15 minutes. Spread the whipped topping on the cooked cake and refrigerate 1 hour before serving. Makes 12 to 16 servings.
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ReplyDeleteOh my, that does sound sinfully good! Love it! I just started a blog as well. I am slowly fumbling through it. http://lorishomeontheprairie.blogspot.com/
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