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Can I Eat This Cake?

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Recipe said to bake for 35-40 minutes. I baked it over an hour. I made it last week and only baked for 40 minutes and it was great. This week I added frozen strawberries. It ballooned out and was huge. I kept sticking a knife in and it came out wet. I don't think the wet was just the strawberries but maybe batter too. The outside was very brown and hard. It's cooling now because it would burn if I baked it more. Will the children get salmonella if the middle did not cook enough? Should I serve it or is it dangerous? What did I do wrong?

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