1 (18.25 ounce) package white cake mix
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sliced fresh strawberries
1 cup chopped pistachio nuts
1 (3 ounce) package instant vanilla pudding mix
1 cup water
1 egg
1 1/2 cups butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a large bowl, mix the cake mix, sweetened condensed milk, vanilla extract, pecans, strawberries, pistachio nuts and pudding mix. Beat this mixture into the flour mixture, mixing just until. Stir it into the cake batter. Spread batter into the prepared pan.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan.
Meanwhile, in a large bowl, beat the butter until smooth. Add the flour mixture, and beat until foamy. Gradually beat in the sugar until smooth.
In a small bowl, carefully mix together the flour mixture and the pudding mix. Mix these into the butter/egg mixture. Fold in the pecans, then stir into the batter. Pour into the prepared pan.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Serve warm with whipped cream or whipped cream preserves, if desired.