Strawberry Swirl Bundt Cake (A Multi-verse Cake)
Prep Time: 10 minutes | Cook Time:Â 40 minutes | Chill Time: 2 hours |Total Time: 2 hours, 50Â minutes |Â Serves: 10
Recipe updated 8.8.2026.
Super-duper excited about this gorgeous, delicious, and easy to make Strawberry Swirl Bundt cake! It is moist and tender, delicious still warm from the oven, or room temperature with a powdered sugar drizzle.
This is the cake where the Multiverse began. You should have seen the looks on my friends’ faces when I told them it was from a box cake mix. They stared at me as if, “Come again?“
You’ve got a couple of options for the strawberry swirl. You will be mixing a portion of the batter with either 1.) strawberry jam, or 2.) frozen, sweetened (then thawed) and drained strawberries (my fave). You could, of course, make your own strawberry purée. Just be sure you add some sweetness to it.
As it goes with baking just about any cake, have your ingredients at room temperature. That includes the strawberries that were previously frozen. The ingredients blend together better and bake more evenly than using ingredients straight from the fridge.
You can bake these in miniature Bundt cake pans if you’d prefer for your guests to receive their own personalized dessert.
If you’d like to bake and freeze, hold off on the drizzle until you are actually ready to serve. Wrap your cooled or mostly cooled cake twice in plastic wrap, and place in an airtight container and freeze for up to 3 months. Allow the cake to thaw, then drizzle with the glaze before serving. When freezing, label with the date you placed into its hibernation so you do not loose track of time.
Enjoy!
Strawberry Swirl Bundt Cake
Equipment
- 1 Bundt pan
Ingredients
- 1 (15.25-ounce) white cake mix, I prefer Duncan Hines
- 1 (3.3-ounce) box instant white chocolate pudding mix
- 1/2 cup (60g) cake flour, sifted
- 2 tablespoons white sugar
- 1 tablespoon vanilla extract
- 1 cup sour cream, room temperature,I use full-fat
- 1/2 cup neutral oil, (avocado, vegetable, canola, etc.)
- 4 egg whites, room temperature
- 1/2 cup whole milk, room temperature
- 16 ounces frozen strawberries in sugar, drained well of syrup, reserve liquid, see Notes
- few drops red food coloring, optional
Frosting:
- 2 cups confectioners' sugar
- 1/4 cup reserved strawberry syrup, see Notes
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 10-12 cup Bundt cake pan. Set aside.
- Drain the strawberries through a fine mesh sieve into a small bowl. Reserve the liquid. Pour the strawberries into a medium bowl. Add a few drops of red coloring if desired. (Strawberries will oxidize while baking.) Set aside.
- In a stand mixer fitted with the paddle attachment, add the cake mix, pudding mix, cake flour, and sugar. Mix on low for about 20 to 30 seconds.
- Add the vanilla, sour cream, oil, egg whites, and milk. Mix on low until the ingredients are just moistening, about 15 to 20 seconds.
- Increase the speed to medium and mix for 2 minutes, scraping the bowl and paddle blade as needed.
- After the batter has mixed for 2 minutes, pour about a third of the batter into the bowl with the strawberries and blend together.
- Pour about â…“ of the white cake batter into the bottom of the greased Bundt pan. Dollop the strawberry batter over the white batter.
- Pour the remaining white batter over the strawberry layer. Smooth the top. If preferred, you can use the handle of a spoon to swirl, or you can leave the layers as they are.
- Bake in the preheated oven for 35 to 45 minutes. Begin testing for doneness with a toothpick at 35 minutes, especially if your oven runs on the hotter side. Bake until the toothpick comes out with just a few crumbs attached.
- Remove the pan from the oven and set it on a heat-proof surface; allow to cool for 20 minutes.
- Invert the warm cake onto a cake stand/platter and allow it to completely cool if frosting.
- The cake may be served warm if just a dusting of powdered sugar is used.
- Any leftovers may be kept in an air-tight container at room temperature or refrigerated for 4 days. The cake may be frozen, well-wrapped without frosting for up to 3 months. Thaw then frost is previously frozen.
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