Ingredients:

  • 432g Strawberry Cake Mix
  • 4 large eggs, room temperature
  • 245g full fat sour cream
  • 180ml vegetable oil
  • 5ml pure vanilla extract
  • 100g light brown sugar
  • 8g ground cinnamon
  • 60g finely chopped pecans
  • 115g cream cheese
  • 190g powdered sugar
  • 37ml whole milk
  • 2ml strawberry extract

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease your 23x33 cm pan thoroughly.
  2. Whisk the 432g strawberry cake mix, 180ml oil, 245g sour cream, 4 eggs, and 5ml vanilla. Note: Mix only until the streaks of flour disappear to keep it light.
  3. Combine 100g brown sugar, 8g cinnamon, and 60g pecans in a small bowl.
  4. Pour exactly half of the pink batter into your prepared pan, smoothing it to the edges.
  5. Sprinkle two thirds of the cinnamon sugar-pecan mixture evenly over the bottom layer.
  6. Spread the remaining batter over the top, then top with the rest of the cinnamon mixture.
  7. Swirl a skewer through the layers in a Z pattern until you see pink peaks breaking the surface.
  8. Bake for 40 minutes until a toothpick comes out clean and the edges pull away.
  9. Beat 115g cream cheese, 190g sugar, 37ml milk, and 2ml strawberry extract until silky and pourable.
  10. Drizzle the glaze over the cake while it’s still warm so it seeps into the swirl pockets.