Best Strawberry Bundt Cake
I love Nothing Bundt Cakes. I’ve tried to make my versions of several of those desserts, but even better! Best Strawberry Bundt Cake is one of those recipes that turned out spectacularly….with a capital “S.” 🙂 This amazing cake starts with a strawberry cake mix. It’s moist and rich because I add sour cream and half-and-half (not water!) It’s extra flavorful because I add strawberry jello plus vanilla pudding mix. The layers have strawberry pie filling swirled into them for increased strawberry deliciousness! Then the cake is topped with a decadent (and I mean decadent!) cream cheese frosting that makes this cake super sweet and super delightful.
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I really enjoy making meals for friends. One of our former neighbors had to have a laser surgery on her face because she’s so susceptible to Squamish cell carcinoma. She’s had several skin cancers removed already, so her dermatologist recommended having this procedure.
I asked if I could bring her a meal. Her husband is a “meat and potatoes” guy. So I whipped up my favorite recipe for taking meals: Roasted Chicken with Rosemary. There’s never been a soul that didn’t like this recipe. Even kids. It’s easy and since it’s gluten free, almost anyone can enjoy it. I made it with boneless chicken breasts instead of a whole chicken, but either way is terrific. I added Garlic Mashed Cauliflower, Pear Salad Halves, Rapid Rise Italian Herb Bread and this splendid dessert. Yes, I got rave reviews over everything and they had enough food to eat for a few days while she was in too much pain to cook.
Best Strawberry Bundt Cake is a dessert that’s fantastic for any kind of company or holiday dinner. The recipe makes 16 servings so this is great for potlucks or serving a crowd. If you’re a strawberry lover, this is a dessert you don’t want to be without. Remember with bundt cakes it’s really easy to UNDERCOOK them. Be sure you stick a knife to the bottom of the pan to test for doneness. Except for some of the strawberry pie filling, you should not have any other goo from the cake on the knife when you check.
If you want a rich and decadent dessert that you can make in your own kitchen, this is it! Sweet tooth craving, be gone! 🙂
Best Strawberry Bundt Cake is divine.
Swirling Strawberry Pie filling into each layer makes this cake so drool-worthy!
The cream cheese icing is thick and irresistible. There’s enough to pipe at least two layers of ribbons over top. Yum.
Here’s what I did.
I used these ingredients for the cake.
Combine all the ingredients in a mixing bowl.
Whisk ingredients or mix with an electric mixer until smooth.
Generously grease and flour a large bundt pan. Spread half of the cake batter into the bundt pan.
Spoon half of the strawberry pie filling over top of cake batter.
Swirl the Strawberry Pie Filling into the cake batter with a bamboo skewer.
Spread remaining cake batter over first layer.
Spoon remaining Strawberry Pie Filling over top of cake batter.
Swirl Strawberry Pie Filling just into the top layer of batter. Don’t swirl the pie filling into the the bottom cake layer.
Bake cake at 350 degrees for about 45-60 minutes or until knife inserted in center comes out with no cake goo on it. (You may have some pie filling, but no cake batter goo.) My cake took 65 minutes to bake completely.
Allow cake to cool completely before removing to dish. If possible, wrap cake with plastic wrap and cool in refrigerator over night. I refrigerated my cake about 5 hours.
I used these ingredients for the cream cheese frosting.
Soften cream cheese and butter.
Mix with an electric mixer until smooth.
Add vanilla and mix again.
Add powdered sugar, one cup at a time, mixing well after each addition.
Once cream cheese frosting is well mixed, remove to a zip lock back and refrigerate for a minimum of 30 minutes. I usually allow the cream cheese frosting to refrigerate about 1-2 hours.
Pipe frosting over top of cake in ribbons. There is enough to make a couple of layers of ribbons. Add strawberries on top for decoration, if desired. Refrigerate until ready to serve.
If you enjoy strawberry desserts, Best Strawberry Bundt Cake is out of this world!
My friends raved over this cake. It’s also great frozen. They froze leftovers for later. I’ve frozen these cakes for several months, either whole or in slices and they come out wonderful either way.
Best Strawberry Bundt Cake has triple the strawberry flavor with strawberry cake mix, strawberry jello and strawberry pie filling in the cake.
BEST STRAWBERRY BUNDT CAKE
(My own concoction)
Best Strawberry Bundt Cake
Equipment
- 1 large Bundt pan
- 1 large mixing bowl
- 1 whisk
- 1 bamboo skewer to swirl cake layers
- 1 medium mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 gallon-size Zip Lock bag WITHOUT the "stand and fill" bottom
Ingredients
CAKE:
- 15.25 oz. box Strawberry cake mix
- 3.4 oz. box Strawberry Jell-O dry
- 3.4 oz. box instant vanilla pudding and pie filling mix dry
- 1 cup sour cream
- 4 large eggs
- 1/4 cup heavy whipping cream or half-and-half
- 1/2 cup canola oil or vegetable oil (or use coconut oil or avocado oil)
- 22 oz. can Strawberry Pie Filling
CREAM CHEESE FROSTING:
- 16 oz. pkg. cream cheese softened (2 8-oz. blocks cream cheese)
- 1/2 cup unsalted butter (1 stick)
- 4 to 5 cups powdered sugar to taste
- 1 tsp. pure vanilla extract
- 1 cup strawberries whole or sliced, for garnish, as desired
Instructions
CAKE:
- 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, pudding mix, sour cream, eggs, cream and oil with a whisk 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 or bamboo skewer every ten minutes after that, putting cake back into the oven until the knife or bamboo skewer 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 and refrigerate several hours 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.
CREAM CHEESE FROSTING:
- 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.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This is a scrumptious dessert for Valentine’s Day, Christmas, birthdays, other holidays or potlucks.
Strawberry Pie Filling swirled in the layers is delightful in my opinion.
Best Strawberry Bundt Cake is such a rich and enjoyable dessert. Your family will love it!
You may also enjoy these delicious recipes!
Best Strawberry Bundt Cake
Equipment
- 1 large Bundt pan
- 1 large mixing bowl
- 1 whisk
- 1 bamboo skewer to swirl cake layers
- 1 medium mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 gallon-size Zip Lock bag WITHOUT the "stand and fill" bottom
Ingredients
CAKE:
- 15.25 oz. box Strawberry cake mix
- 3.4 oz. box Strawberry Jell-O dry
- 3.4 oz. box instant vanilla pudding and pie filling mix dry
- 1 cup sour cream
- 4 large eggs
- 1/4 cup heavy whipping cream or half-and-half
- 1/2 cup canola oil or vegetable oil (or use coconut oil or avocado oil)
- 22 oz. can Strawberry Pie Filling
CREAM CHEESE FROSTING:
- 16 oz. pkg. cream cheese softened (2 8-oz. blocks cream cheese)
- 1/2 cup unsalted butter (1 stick)
- 4 to 5 cups powdered sugar to taste
- 1 tsp. pure vanilla extract
- 1 cup strawberries whole or sliced, for garnish, as desired
Instructions
CAKE:
- 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, pudding mix, sour cream, eggs, cream and oil with a whisk 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 or bamboo skewer every ten minutes after that, putting cake back into the oven until the knife or bamboo skewer 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 and refrigerate several hours 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.
CREAM CHEESE FROSTING:
- 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.
4 Comments
heather
September 2, 2024 at 10:30 pm
I am currently making this but I am not sure what I was supposed to do with the pudding mix
Teresa Ambra
September 4, 2024 at 11:44 am
Hi Heather. I can’t believe you are the first person to bring this to my attention! I am so, sooo sorry. It goes in with the cake mix and jello mix. I’ve corrected the recipe card. Thank you so much for bringing this to my attention.
Jan
March 28, 2024 at 2:08 pm
Can you use frozen strawberries in juice instead of pie filling
Teresa Ambra
March 28, 2024 at 5:01 pm
Hi, Jan. I would not do this unless you are willing to cook the berries on the stove with some cornstarch or flour (to thicken) and make up like pie filling. Otherwise, the consistency won’t be right.