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Strawberry Bundt Cake

This delicious cake starts with boxed cake mix. The cake mix is mixed with eggs, sour cream, vegetable oil and vanilla pudding mix. Then the batter is poured into a bundt pan and baked. Next a homemade frosting is made with freeze-dried strawberries, powdered sugar, heavy cream and vanilla. The frosting is whipped until it is thick and fluffy and then used to frost the cake.
Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12 people

Ingredients

Cake

  • 1 box strawberry cake mix
  • 4 large eggs
  • 1 cup sour cream
  • ⅓ cup vegetable oil
  • 3 oz box instant vanilla pudding mix

Frosting

  • 1 oz freeze-dried strawberries
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 3-5 tbsp heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

Cake

  1. In a large bowl, stir together the cake mix, eggs, sour cream, oil and pudding mix. Mixture will be thick.
  2. Spread mixture into greased bundt pan.
  3. Bake at 350 F for 45 minutes or until edges are golden, and a toothpick inserted near the center comes out clean.
  4. Cool for 15-20 minutes in pan, run knife around the edges to loosen and invert onto a serving platter to cool completely.

Frosting

  1. Place freeze-dried strawberries in a food processor or blended and process until resemble fine crumbs and powder. A few chunks are fine. Set aside.
  2. In a large mixing bowl, beat the butter until creamy and smooth.
  3. Add powdered sugar, 3 tbsp heavy cream, vanilla extract, pinch of salt and strawberry dust.
  4. Beat until thick and fluffy, at least 2 minutes on medium speed.
  5. Add additional 1-2 tbsp heavy cream, as needed to achieve desired consistency. It should be thick, fluffy and hold shape so that it can be pipable, if needed.
  6. Spread on cooled cake.