Strawberry Bundt Cake
If you love an easy, soft, and flavorful cake, this Strawberry Bundt Cake will be your new favorite.
With a bright strawberry flavor and a hint of white chocolate from the pudding mix, this cake bakes up perfectly moist and tender every time.
It’s a simple recipe made with boxed cake mix, but the results taste bakery-quality.
This is the kind of cake that works for any occasion, whether you’re making something sweet for a weeknight treat, bringing a dessert to a potluck, or baking up something special for Valentine’s Day. It’s easy, it’s foolproof, and it’s packed with flavor in every bite.
Strawberry Bundt Cake Recipe Highlights
- Just 5 minutes of prep so you can stir, pour, and bake
- Stays soft and moist thanks to the pudding mix
- No tricky steps which makes it perfect for beginners or quick bakes
- No frosting needed since a dusting of powdered sugar keeps it simple
- Great for any occasion whether it’s a weeknight treat or a celebration
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CAKE MIX – This recipe starts with a strawberry cake mix, which makes everything easier while still delivering great flavor. Any brand works, so choose one you like. The mix already has the right balance of flour, sugar, and leavening, so there’s no need for extra measuring.
INSTANT PUDDING MIX – White chocolate pudding mix is the secret ingredient that makes this cake incredibly soft and moist. It also adds a little extra richness without overpowering the strawberry flavor. Just make sure you’re using instant pudding mix, not cook-and-serve.
EGGS – Four eggs help give this bundt cake structure while keeping it light and tender. Room-temperature eggs mix more smoothly into the batter, so if you can, let them sit out for about 15 minutes before baking.
LIQUIDS – A mix of water and vegetable oil keeps the cake soft without making it too dense. The oil adds moisture while the water keeps the batter light. If you want a little extra richness, you can swap the water for milk, but it’s not necessary for a great cake.
VANILLA – Even with all the strawberry flavor, vanilla rounds everything out and adds warmth to the cake. A good-quality vanilla extract makes a difference here, but even the basic kind from your pantry will do the trick.
SUGAR – A dusting of powdered sugar is all this cake needs to finish it off. It adds just a touch of extra sweetness without making it too heavy. If you want to go a step further, a simple glaze made with powdered sugar and milk works too.
How To Make A Strawberry Bundt Cake
Please check the printable recipe card below for more detailed instructions.
- Mix all ingredients until smooth.
- Pour into a greased bundt pan and bake at 350º Fahrenheit for 40 minutes.
- Cool in the pan for 15 to 20 minutes, then invert onto a cake plate.
- Let cool completely and dust with powdered sugar.
Leftovers and Storage
STORE – Keep the cake covered at room temperature for up to three days to maintain its soft texture. If you need it to last longer, refrigerate it for up to a week, but bring it back to room temperature before serving for the best flavor.
FREEZE – This cake freezes beautifully, whether whole or in slices. Wrap it tightly in plastic wrap, then in foil, and store it for up to three months. When you’re ready to enjoy it, let it thaw at room temperature. If freezing slices, you can grab one whenever you need a quick dessert fix.
REHEAT – If you prefer your cake slightly warm, microwave a slice for about 10 seconds. This refreshes the texture and makes it taste freshly baked. Just don’t overdo it, or the cake can turn rubbery.
MAKE AHEAD – This cake stays fresh for a couple of days, making it a great make-ahead option. If you’re baking it for an event, keep it tightly covered to lock in moisture. You can also bake it a day in advance and dust it with powdered sugar right before serving for the best look.
More Easy and Delicious Strawberry Desserts
Serving Suggestions
FRESH STRAWBERRIES – Fresh berries bring a bright, juicy contrast to the soft cake. Serve them on the side, scatter them over the top, or even mix them into melted white chocolate for an extra fruity twist.
WHIPPED CREAM – Light, airy, and just the right amount of creamy, whipped cream balances the cake’s sweetness without making it too heavy. Homemade or store-bought both work—just add a little vanilla if you’re making your own.
VANILLA ICE CREAM – The smooth, creamy texture of vanilla ice cream melts into the cake for a rich and comforting dessert. This is especially good if you warm up a slice before serving.
WHITE CHOCOLATE GANACHE – A drizzle of melted white chocolate takes this cake to the next level, but why stop there? Dip a few fresh strawberries in the extra ganache for a simple, elegant topping that pairs perfectly with every bite.
STRAWBERRY SAUCE – A quick homemade strawberry sauce brings out even more of the cake’s berry flavor. Just simmer fresh or frozen strawberries with sugar and a splash of lemon juice until thickened. Pour it over the cake or serve it on the side for extra indulgence.
Recipe Success Tips
Use room temperature eggs – Cold eggs don’t mix as smoothly, which can affect the cake’s texture. Let them sit out for about 15 minutes before baking so they blend in easily.
Don’t over mix – It’s tempting to keep beating the batter, but once everything is combined, stop mixing. Overmixing leads to a dense cake, and we want it light and soft.
Test with a toothpick – Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready.
Cool before removing – As much as you might want to flip the cake out right away, give it at least 15 minutes in the pan. This helps it set and makes it less likely to stick.
Dust just before serving – Powdered sugar melts into moisture over time, so wait until you’re ready to serve before dusting for the best look.
Commonly Asked Questions
Can I use a different cake mix flavor?
Yes, but it will change the flavor! Vanilla or white cake mix will give you a lighter strawberry taste, while chocolate turns it into a chocolate-covered strawberry cake.
Can I make the Strawberry Bundt Cake into cupcakes?
Absolutely! Just divide the batter into a lined muffin tin and bake at 350º Fahrenheit for about 18 to 20 minutes, checking with a toothpick.
How do I prevent my Strawberry Bundt Cake from sticking to the pan?
Grease every nook and cranny of the bundt pan with butter or nonstick spray, then dust with flour. Let the cake cool for 15 minutes before inverting, and it should pop right out!
More Easy and Delicious Cake Recipes
Strawberry Bundt Cake
Ingredients
- 1 15.25-ounces box strawberry cake mix
- 1 3.4-ounces box instant white chocolate pudding
- 4 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350º Fahrenheit. Grease a 9” bundt cake pan
- Combine cake mix, pudding mix, eggs, water, and vanilla in a large mixing bowl. Beat with an electric mixer for 2 minutes. Pour into the bundt pan.
- Bake in the oven for 40 minutes. Use a toothpick to check for doneness.
- Let the cake cool in the pan for 15-20 minutes. Then invert on to a cake plate. Cool completely.
- Dust with powdered sugar.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.