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Strawberry Pudding Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Enhance a simple Bundt® cake with strawberry pudding mix and fresh diced strawberries for a fruity and moist treat, ideal for any occasion.
Ingredients:
  • 1 (15.25 ounce) package French vanilla cake mix (such as Duncan Hines®)
  • 1 (3 ounce) package instant strawberry pudding mix
  • 1 cup water
  • 4 large eggs, lightly beaten
  • 0.25 cup canola oil
  • 1.25 cups diced fresh strawberries
  • 1.5 cups powdered sugar
  • 1 tablespoon unsalted butter, softened
  • 0.5 teaspoon strawberry extract, or to taste
  • 3 tablespoons milk, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a fluted tube pan by greasing and flouring it.
  • Combine cake mix and pudding mix in a large bowl, whisking to eliminate any lumps. Mix in water, eggs, and oil, followed by stirring in strawberries. Transfer the mixture to the prepared pan.
  • Once baked, cool the cake on a wire rack for 5 minutes. Gently loosen the edges with a table knife and carefully flip it onto a serving plate or cooling rack. Allow it to cool for around 30 minutes before serving.
  • In a bowl, blend powdered sugar, butter, and strawberry extract to make icing. Gradually stir in milk until a spreadable paste forms.
  • Drizzle the icing on the cooled cake.

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