Strawberries and Cream Bundt Cake
By Sue Lau | Palatable Pastime
Once again it is time for me to join up blogging with the #BundtBakers group. This month is hosted by Wendy Klik and she has chosen the theme of *Red!* for our collection of Bundt cakes.
I decided to do a strawberry Bundt cake. And occasionally I like to make a doctored cake- which is not entirely from scratch, but adding my own touches to it so that it isn’t just a boxed cake, and this is one of those times. I’d been holding on to some dehydrated strawberries which I thought I might do in a muffin recipe, but when the red cakes theme came up, I decided to do that.
Since I wouldn’t be using fresh berries in it, I had hoped to flavor it beyond the dried berries with a strawberry pudding mix which I saw online, but unfortunately, could not find in the stores locally. Making a slight left turn, I went with a vanilla pudding mix and just decided to use a strawberry cake mix.
The frosting I knew I would be stirring jam into vanilla frosting since I had some strawberry preserves to use up. All the rest is easy-peasy, which is something everyone likes once in awhile, so no apologies that it isn’t from scratch.
Join me tomorrow when I post with the Fish Friday Foodies group. This month’s theme is fish curries. I decided to post my recipe for Fish Bhuna, which is something I occasionally get at a local Indian restaurant. And Saturday is another edition of Soup Swappers, where I will share my recipe for Irish Leek and Parsnip soup, so please be sure to join me both days.
Strawberries and Cream Bundt Cake
- 1 (16.5ounce) box strawberry cake mix
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup oil
- 3 large eggs
- 1/2 cup freeze dried strawberries, crumbled
- 1 cup vanilla frosting
- 1/4 cup strawberry jam, warmed to melt, then cooled to room temperature
- 1-2 tablespoons heavy cream
- 1 pint fresh strawberries (for center; optional)
- Preheat oven to 350°F. (325°F. for a dark pan).
- Spray a 10-inch Bundt pan with baker’s spray, or alternatively, liberally grease and flour, shaking out excess flour.
- Mix together the cake mix, pudding mix, heavy cream, oil and eggs into a smooth batter.
- Fold freeze dried strawberries into batter.
- Pour batter into Bundt pan.
- Bake cake for 45-50 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.
- Cool in pan 10 minutes then turn cake out of pan and finish cooling on a wire rack.
- When cake is cool, stir together frosting with jam and heavy cream until it is a thick but slightly runny consistency.
- Place frosting on top of cake so that it runs down the ridges.
- Fill center with fresh strawberries and serve.
From the kitchen of palatablepastime.com
Hosted by Wendy Klik
#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
You can see all our of lovely Bundts by following our Pinterest board.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Berries Bundt Cake by Bizcocheando
- Berry UpBeet Bundt Cake by All That’s Left Are The Crumbs
- Bundt Cake extra rojo by La mejor manera
- Cherry & Chocolate Chip Bundtlettes by Sew You Think You Can Cook
- Cherry Bundt Cake by Basic N Delicious
- Red Marble Bundt by A Day in the Life on the Farm
- Red Velvet Bundt Cake by I love Bundt Cakes
- Red Velvet Marble Bundt Cake by Patty’s Cake
- Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Strawberries and Cream Bundt Cake by Palatable Pastime
- White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones