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Strawberry Bundt Cake
Strawberry Bundt Cake is one of those simple recipes that always delivers. It comes together fast, tastes like it came from a bakery, and brings a little extra joy to any day.
Servings 10
Calories 119kcal
Equipment
- Fine Mesh Strainers use to dust cake with the powdered sugar
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.
Notes
Cooling Time varies and is not included in the total time.
Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 34mg | Potassium: 29mg | Sugar: 6g | Vitamin A: 108IU | Calcium: 12mg | Iron: 0.4mg