Strawberry Bundt Cake
This easy 6-ingredient Strawberry Bundt Cake is incredibly moist and delicious, and bursting with fresh strawberry flavor. It’s the perfect dessert for a special spring brunch or any occasion. Using cake mix as the base and freeze dried strawberries to enhance the flavor, this will be a loved dessert among any crowd.
If you’re looking for the perfect dessert for spring entertaining, look no further. This easy-to-make Strawberry Bundt Cake is unbelievably tender and packed with fruity flavor, and it’s also a beautiful showstopper thanks to the bundt pan. This vibrant cake is impressive and elegant with minimal effort, but your guests don’t have to know that!
Made with foolproof staples like box cake and pudding mix, fruity strawberries and a simple glaze, this Strawberry Bundt Cake is fluffy and airy, incredibly moist, and the perfect balance of sweet and tart. This dessert comes out perfectly every time and is a hit whenever it’s served. Plus, it can be made ahead of time, too, so it’s great for any spring or summer gathering, holidays or any special occasion. Fair warning: you’ll just want to brace yourself for the ooh’s and ahh’s!
If you love strawberry sweets like we do, try these other fruity treats. This decadent Strawberry Shortcake Dip is great for entertaining and these Deviled Strawberries are loved by everyone.
Why You’ll Love This Recipe
- Quick and Easy: With just a few store-bought staples and a super simple method, this no-full cake comes together fast.
- Fresh Strawberry Flavor: Perfectly sweet cake mix plus fruity freeze-dried strawberries pack this cake with the freshest, sweetest strawberry flavor.
- Super Soft Texture: This cake comes out ultra moist and tender every time, never dried out.
- Effortlessly Elegant: Thanks to the ease of the bundt pan and its vibrant pink color, this dessert is beautiful when plated with minimal effort or decorating involved.
- Sweet and Fruity: With sweetness from the pudding mix and glaze, and tartness from the freeze-dried berries, this cake is the perfect balance of sweet and fruity.
- Great for Entertaining: Beautiful and simple to make, this cake is perfect to serve for celebrations, brunch, or just an everyday dessert.
Ingredients
For The Cake:
- Strawberry Cake Mix: Sweet and fruity, I love these cake mixes because they come out perfectly each time.
- Vanilla Pudding Mix: The secret ingredient for a super moist, super tender crumb.
- Freeze-Dried Strawberries: Sweet, tangy, and colorful, these add tons of fresh strawberry flavor to the cake.
- Milk: We like whole milk for richness.
- Vegetable Oil: To help keep the cake moist.
- Eggs: Use size Large eggs for baking.
For The Glaze:
- Confectioners Sugar: Light and sweet for the perfect glaze.
- Milk or Heavy Cream: To bring the glaze together.
- Vanilla Extract: Just a dash to enhance all of the flavors.
How To Make Strawberry Bundt Cake
1. Preheat the oven to 350°F. Grease and flour a bundt cake pan or spray generously with baking spray.
2. In a large mixing bowl, combine the strawberry cake mix, instant vanilla pudding mix, crushed freeze-dried strawberries, milk, vegetable oil, and eggs. Using an electric mixer, beat on medium-high speed for about 2 minutes until the batter is smooth and well combined.
3. Pour the batter into the prepared bundt pan. Gently tap the pan on the counter once or twice to release any air bubbles.
4. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
6. In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons of milk (or cream), and vanilla extract until a thick but pourable glaze forms. If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
7. Drizzle the glaze over the cooled cake. Let the icing set before slicing and serving.
Watch How to Make It
Expert Tips
- Use Ripe Strawberries: Garnish with some ripe chopped strawberries if desired for extra berry flavor!
- Grease and Flour Pan: Thoroughly grease then flour the bundt pan with cooking or baking spray, butter or neutral oil to ensure the cake flips out with ease.
- Do Not Overmix: It can be tempting to mix and mix and mix, but only stir the batter until everything is just combined. This will give you a light and fluffy texture, while overmixing leads to a dense, heavy cake.
- Let Cake Cool: Once baked, let it completely cool before flipping and before removing from the pan.
- Add Glaze Slowly: Gradually drizzle on the glaze with a spoon or measuring cup.
Variations
- Lemon Bundt Cake: For a bright, citrusy spin, try using lemon cake mix. You could even do a strawberry-lemon flavor profile by using lemon pudding with the strawberry cake mix, too.
- Cream Cheese Bundt Cake: For a rich and tangy layer, add in a few dollops of cream cheese and swirl it in with a toothpick.
- Add White Chocolate: Mix in white chocolate chips for extra sweetness, or top with a white chocolate glaze for an indulgent finishing touch.
- Pound Cake Bundt: Use a box pound cake mix instead of strawberry for an extra rich and buttery bundt cake.
- Add a Strawberry Swirl: For even more strawberry flavor, add in a few spoonfuls of your favorite strawberry jam. Use a toothpick to evenly swirl it into the batter, then bake, for a beautiful and delicious jammy layer.
Storage
You can cover and store any leftover cake on the counter in a cool area for up to 2 days. If you don’t think you’ll eat it by then, cover tightly or transfer to an airtight container and store in the fridge for up to 5 days.
Freeze any leftover bundt cake, too. Wrap tightly in plastic wrap or store in an airtight container, then freeze for up to 3 months. Thaw in the fridge overnight, or on the counter, then enjoy!
You can make this cake ahead of time for a great time-saving dessert. Bake and cool cake the day before serving, and store on the counter until you’re ready to serve. Glaze an hour or so before serving.
FAQs
If you don’t thoroughly grease and flour the pan, the cake could stick to the pan and may not flip out cleanly. Use a cooking or baking spray, or liberally grease the pan with butter or neutral oil to avoid this.
The pudding mix and vegetable oil will give the cake a tender and moist texture. But be sure to not over-bake, otherwise it could dry out.
A classic, simple glaze with confectioners sugar and vanilla works well, but you could make a lemon-flavored glaze, a cream cheese glaze or even a chocolate glaze.
More Delicious Cake Recipes
- Carrot Poke Cake
- Bailey’s Irish Cream Bundt Cake
- Easy Ice Cream Cake with Ice Cream Sandwiches
- Hot Cocoa Dump Cake
Strawberry Bundt Cake
Ingredients
Ingredients:
- 1 15.25 ounce box strawberry cake mix
- 1 3.4 ounce box instant vanilla pudding mix
- 1 cup freeze dried strawberries crushed into fine crumbs (about 1/3 cup once crushed)
- 1 cup milk
- 1/2 cup vegetable oil
- 4 large eggs room temperature
For the glaze:
- 1 1/4 cups confectioners’ sugar
- 2 –3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a bundt cake pan or spray generously with baking spray.
- In a large mixing bowl, combine the strawberry cake mix, instant vanilla pudding mix, crushed freeze-dried strawberries, milk, vegetable oil, and eggs. Using an electric mixer, beat on medium-high speed for about 2 minutes until the batter is smooth and well combined.
- Pour the batter into the prepared bundt pan. Gently tap the pan on the counter once or twice to release any air bubbles.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons of milk (or cream), and vanilla extract until a thick but pourable glaze forms. If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
- Drizzle the glaze over the cooled cake. Let the icing set before slicing and serving.
Video
Notes
- Cover and store leftover cake on the counter for up to 2 days. If you don’t think you’ll eat it by then, cover tightly or transfer to an airtight container and store in the fridge for up to 5 days.
- Freeze any leftover bundt cake: Wrap tightly in plastic wrap or store in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight, or on the counter before serving.
- Make this cake ahead of time: Bake and cool the day before serving, and store on the counter until ready to serve. Glaze an hour or so before enjoying.
