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.
Servings 8
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
Storage:
- 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.