Description
This easy Strawberry Bundt Cake Recipe starts with a strawberry cake mix and vanilla pudding to create a super moist cake with incredible flavor. Finished with a creamy cream cheese frosting, it’s an easy dessert that’s perfect for spring celebrations, potlucks, baby showers, summer gatherings, and more!
Ingredients
Units
Scale
- 1 Box Strawberry Cake Mix
- 1 Box Instant Vanilla Pudding Mix (3.4 oz)
- 4 Eggs
- 1 cup Milk
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 1 Teaspoon Strawberry Extract
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 350°F and generously spray a bundt pan with baking spray.
- One Bowl: Combine all ingredients in a large bowl and mix with a hand mixer or spatula until smooth and fluffy.
- Pour into Bundt Pan: Pour cake batter into the prepared bundt pan.
- Bake: Bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs.
- Let Cake Cool. Allow the cake to cool in the bundt pan for 10–15 minutes before inverting it onto a wire rack. This gives it time to set without sticking or breaking apart!
- Prepare Cream Cheese Frosting: Follow instructions here for Cream Cheese Buttercream Frosting.
- Pipe on Frosting: Using a piping bag with the tip cut off, pipe thick bands of frosting starting from the outside of the cake to the inside.
- Serve & Enjoy! Cut 10-12 even slices and enjoy!
- Storage: Store the frosted strawberry bundt cake covered in the refrigerator for up to 5 days. For the best flavor and texture, let it sit at room temperature for 20–30 minutes before serving.
- Freezing: Freeze the frosted or unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American