Sunday, February 5, 2012

Bundt Cake #24: Strawberry


Wouldn't a pink bundt cake be perfect for Valentine's Day?  I think so!  This cake is extra flavorful because I substitute the water for strawberries.  Enjoy a slice with your sweetie!

Shopping List
1 box of strawberry cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups frozen sweetened strawberries, thawed (you know..the kind in the freezer section that you put on strawberry shortcake)
 4 eggs
1 can strawberry frosting

**Before we get started, let's chat about the strawberries...you buy the frozen kind but then thaw them out for this recipe.  When you pour it into your measuring cup to get the correct amount, you'll get big chunks of strawberry in there too.  That's fine!  The strawberries will mix up in the batter and create great flavor and a little bit of texture.  So, don't worry about just using the strawberry juice, use everything.  It's delicious!**


Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, strawberries and eggs with electric mixer.  Pour into prepared pan and bake about 50 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

  Frost cooled cake with store bought strawberry frosting.

You'll notice that this cake bakes a little longer than my other bundt cakes.  Because you're using the strawberries instead of plain old water, I've learned to let the cake bake a little longer (usually they only bake 40-45 minutes).  Keep an eye on it and use the toothpick to determine if it's ready to come out of not.

Strawberry bundt cake makes my heart happy!

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1 comments:

Lisa C said...

I found strawberry cream instant pudding mix at the Walmart on Northwest Highway in Dallas. I substituted that for the vanilla. I wondered if it would be too strawberry-ish and then decided that would be impossible! Another winner.

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