BEST STRAWBERRY BUNDT CAKE – CAN'T STAY OUT OF THE KITCHEN
Best Strawberry Bundt Cake is spectacular! This amazing cake uses a Strawberry Cake Mix, Strawberry Jell-O and Strawberry Pie Filling for rich strawberry flavor. It's topped with luscious cream cheese frosting that makes the cake rich, decadent and absolutely heavenly. If you enjoy strawberry desserts this one is terrific for birthdays, holidays like Valentine's Day or Christmas, or even potlucks and family gatherings where you're serving a crowd. You will wow your family and friends with this spectacular dessert!
Provided by Teresa
Categories Cakes and Cheesecakes Dessert
Prep Time 30 minutes
Cook Time 1 hours
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350º.
- Grease a large bundt pan very generously with Crisco shortening.
- Add flour and rotate pan until very well covered.
- Set aside.
- Combine cake mix, jello mix, sour cream, eggs, cream and oil in a mixing bowl.
- Batter will be thick.
- Fill prepared bundt pan with half of the cake batter.
- Smooth the top.
- Spoon half of the strawberry pie filling over top of the batter.
- Swirl the batter and pie filling together with a bamboo skewer.
- Spoon remaining cake batter over top of swirled batter.
- Smooth top again.
- Spoon remaining strawberry pie filling over top of cake batter.
- Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
- Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
- Start testing at 45 minutes.
- Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean. There may be some strawberry pie filling on the knife, but no goo from the cake batter.
- Allow cake to cool completely before adding icing.
- Refrigerate several hours or overnight.
- Remove cake to cake platter.
- Pipe cold cream cheese icing over top.
- Decorate with whole strawberries, sliced strawberries and mint, if desired.
- Refrigerate until ready to serve.
- In a medium mixing bowl, cream the cream cheese and butter until smooth.
- Add vanilla.
- Gradually add in powdered sugar a cup at a time.
- Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
- Fill a gallon-size Zip Lock Bag with frosting.
- Chill frosting in refrigerator about 30-60 minutes before using.
- Cut off one-half inch diagonal corner at the bottom of the bag.
- Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
- Add a second and third layer of ribbons on top of cake, as desired.
- Add whole or sliced strawberries and fresh mint for garnish, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 489 kcal, FatContent 28 g, SaturatedFatContent 13 g, UnsaturatedFatContent 11 g, TransFatContent 0.05 g, CarbohydrateContent 54 g, SugarContent 48 g, FiberContent 3 g, ProteinContent 5 g, CholesterolContent 109 mg, SodiumContent 222 mg
EASY STRAWBERRY BUNDT CAKE | RENEE'S KITCHEN ADVENTURES
Easy Strawberry Bundt cake starts with a boxed cake mix that gets transformed into a beautiful PINK moist strawberry cake BURSTING with strawberry flavor!
Provided by Renee Paj
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray non-stick surfaced 10 cup bundt pan with cooking spray. Set aside.
- In large bowl, combine all cake ingredients except strawberries and mix with electric mixer on low until combined, then on high for about 2 minutes. Fold in strawberries. Pour into prepared bundt pan and smooth surface.
- Bake for 40 - 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10- 15 minutes, then invert onto serving plate and cool completely.
- While cake is cooling make the glaze by combining e butter, powdered sugar, vanilla and milk. Adjust the amount of milk to get the consistency you desire for the glaze.
- Once cake is completely cooled, glaze the top. Allow glaze to set before serving.
Nutrition Facts : Calories 215.96, FatContent 13.41, SaturatedFatContent 3.19, CarbohydrateContent 21.92, FiberContent 0.45, SugarContent 16.56, ProteinContent 2.75, SodiumContent 66.72, CholesterolContent 43.11
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