Strawberry Pudding Cake
Description
A package of strawberry pudding mix plus diced fresh strawberries add fruity flavor and moistness to this easy strawberry Bundt® cake that's perfect for any occasion.
Ingredients
•
1 (15 1/4 ounce) package French vanilla cake mix (such as Duncan Hines®)
•
1 (3 ounce) package instant strawberry pudding mix
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1 cup water
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4 large eggs, lightly beaten
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1/4 cup canola oil
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1 1/4 cups diced fresh strawberries
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1 1/2 cups powdered sugar
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1 tablespoon unsalted butter, softened
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1/2 teaspoon strawberry extract, or to taste
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3 tablespoons milk, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2
Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
3
Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4
Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
5
Pour icing over the cooled cake.