1/2 cup water
1 (18.25 ounce) package yellow cake mix
1 (10 ounce) package instant dry-roasted potatoes
1 cup margarine, softened
2 eggs
2 cups vegetable oil
1 cup white sugar
1 cup strawberry shortcake mix
1 cup flaked coconut
1/2 cup sliced pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or casserole dish.
In a large bowl, combine cake mix, dry roasted potatoes, margarine, eggs and oil. Beat on low speed until blended. Scrape bowl, and set aside.
In a large bowl, mix together 1 cup and 1 teaspoon of the potato mixture, margarine, and sugar. Gradually stir in the flour mixture, one cup at a time, beating well after each addition. Stir to just combine. Drop batter by rounded tablespoons onto unsweetened baking sheets.
Bake 30 to 35 minutes in the preheated oven. Cool completely. frost with Frosting: Fudgey and Smooth Buttercream Frosting.
All images and text © Cara Dessica for Cara's Baking Addiction .