Strawberry Swirl Bundt Cake
No one will know this cake began with a boxed cake mix!
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.
- 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.
- Increase the speed to medium and mix for 2 minutes, scraping the bowl and blade as needed.
- While the batter is mixing, place the strawberry jam/puree in a separate medium bowl. Add a few drops of red coloring if desired. Set aside.
- After the batter has mixed for 2 minutes, pour about a third of the batter into the bowl with the jam/strawberries and blend together.
- Pour about ⅓ of the white cake batter into the bottom of the greased Bundt pan. Pour the strawberry jam batter over the white batter, spreading evenly.
- Pour the remaining white batter over the strawberry mixture. Smooth the top. If preferred, you can use the handle of a spoon to swirl, or you can leave the layers as is.
- Bake in the preheated oven for 35 to 40 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.
Notes
If you are not using frozen strawberries, substitute the syrup with milk. Adjust the consistency of the frosting by adding more confectioners' sugar to thicken, or more liquid to thin to more pourable.
If you choose to make your own strawberry mixture, you will need to add a bit of sugar to the strawberries to sweeten them. The frozen strawberries should already be sweetened.
I add a few drops of red food coloring to the strawberries before I add half of the batter. Strawberries will oxidize and lose their pretty red color as the cake is baked. Feel free to leave the coloring out altogether if you'd prefer. It is for aesthetics only.
I have never tried this recipe with any other flavor of pudding.
I personally like Duncan Hines brand of cakes, but feel free to use another trustworthy brand, such as Betty Crocker or Pillsbury, etc.
I use Pam spray for baking, but there are many recipes floating around for "Cake Goop" that should work just as well.
** Nutrition is for an unfrosted cake only.
Nutrition Facts
Strawberry Swirl Bundt Cake
Amount per Serving
Calories
361.46
% Daily Value*
Fat
15.81
g
24
%
Saturated Fat
3.5
g
22
%
Trans Fat
0.13
g
Polyunsaturated Fat
4.68
g
Monounsaturated Fat
6.33
g
Cholesterol
10.66
mg
4
%
Sodium
231.21
mg
10
%
Potassium
150.91
mg
4
%
Carbohydrates
52.2
g
17
%
Fiber
0.81
g
3
%
Sugar
19.57
g
22
%
Protein
3.63
g
7
%
Vitamin C
15.79
mg
19
%
Calcium
44.72
mg
4
%
Iron
1.34
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!