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Best Strawberry Bundt Cake | Can't Stay Out of the Kitchen | This is a better version that #NothingBundtCakes that will wow your friends and knock your socks off! This delectable #cake is rich, decadent & heavenly. It's made with #Strawberry cake mix, strawberry jello & #StrawberryPieFilling. The #CreamCheese icing is luscious & irresistible! #StrawberryBundtCake #dessert #StrawberryDessert #holiday #HolidayDessert #BestStrawberryBundtCake

Best Strawberry Bundt Cake

Teresa Ambra
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!
3.84 from 24 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
Calories 531 kcal

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

NOTE: Allow cake to refrigerate wrapped tightly in plastic wrap overnight before frosting.
 
NOTE: I never use water when mixing up a cake mix. I always use half-and-half or heavy whipping cream. It’s a secret I learned decades ago and it makes the cake richer and more flavorful.
 
NOTE: My cake took 65 minutes to bake.
 
NOTE: I allowed the cake to refrigerate about six hours before adding icing.
 
NOTE: I refrigerated the frosting 1 ½ hours before frosting cake.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 531kcalCarbohydrates: 78gProtein: 8gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 78mgSodium: 481mgPotassium: 136mgFiber: 1gSugar: 63gVitamin A: 405IUVitamin C: 14mgCalcium: 187mgIron: 1mg
Keyword cake, cream cheese, dessert, strawberries
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