1 yellow cake mix (15. 25 oz.)
1 3 oz. box of strawberry gelatin (Jello)
3/4 cup vegetable or canola oil
4 large eggs
1/3 cup Sprite or 7Up (can use water)
1 1/2 cups chopped pecans, divided
3 Tbs. flour
1 tsp. vanilla
1 tsp. lemon flavoring (optional)
1 cup very ripe bananas, diced small (about 2 bananas)
1 cup fresh strawberries, diced small and sweetened with 2 Tbs. sugar and 1 Tbs. water
Cream Cheese Glaze
4 oz. cream cheese, softened
1 Tbs. butter, softened
1 tsp. vanilla
2 cups powdered sugar
2 Tbs. milk or half and half
Preheat oven to 350 degrees. In a large mixing bowl combine the cake mix, Jello, eggs, oil, Sprite, vanilla flavoring, and lemon flavoring. Toss 1 cup of the chopped nuts with the 3 Tbs. flour. Fold the nuts, strawberries and bananas into the cake mixture until well combined.
Pour mixture into a 12 cup Bundt pan that has been sprayed liberally with nonstick baking spray or greased and floured. Shake the pan around on a level surface to be sure the batter is evenly distributed. Place in the oven and bake for 55-60 minutes or until the pick inserted in the center comes out clean. Do not over bake. Remove from oven and allow to sit for about 20 minutes before turning it onto a cake plate.
While it cools, prepare the cream cheese glaze. Beat the cream cheese and butter with an electric mixer until fluffy. Add the vanilla and the powdered sugar. Add the milk or cream and beat until smooth.
Strawberry Banana Pound Cake with Cream Cheese Glaze!