Strawberry Bundt Cake

Submitted by Cindi-Marie-Bauer

"A very quick and easy cake to prepare, yet so delicious and moist. No need to frost this cake, but you could and have it for that someones' special birthday, since it's such a pretty cake. I found this recipe in a 5 ingredient cookbook."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 12

ingredients

• 1 (18 1/4 ounce) box strawberry cake mix (with pudding in the mix)
• 1 (3 ounce) box instant coconut cream pudding mix
• 1⁄3 cup vegetable oil
• 4 eggs
• 1 (3 ounce) box strawberry gelatin
• 1 cup water

directions

1. In a large bowl, add all the ingredients.
2. Beat for 2 minutes at medium speed.
3. Pour into a greased and floured 10-inch bundt pan.
4. Bake at 325 degrees for 55 to 60 minutes.
5. Cake is done when toothpick comes out clean.
6. Cool for 20 minutes before removing from pan.
7. No need to frost, but you could with a commercial vanilla icing.
8. Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

Reviews

[MarthaRN]

I think this cake tastes great. I used vanilla pudding. This recipe was easy to prepare and everyone loved it. I can't wait to make it again when fresh local strawberries are available. It will be the perfect cake to use with strawberries poured over it, topped with fresh whipped cream. YUM!

 

[jen c.]

I was very happy with how moist is was. I used banana cream pudding instead of the coconut. Very easy to make.

 

[MI Mitten]

I made this a few days ago and it was great. I did throw caution to the wind and used a box of chocolate pudding instead of the coconut cream in hopes of a nice chocolate strawberry flavor. I don't have a bundt pan so just used a 9x13 and baked for about 50 minutes. The result was pretty good and not too sweet, the flavor was more mellow than I thought, but very moist and the flavor developed more after a day or two. I do want to make it again sometime as written but the instant coconut cream pudding is difficult to find. Thanks for this one!

 

[bullwinkle]

My family liked this cake. When I was preparing this I mistakenly grabbed my box of lemon instant pudding instead of the coconut and it added a little tartness to the cake. I will have to make this again and use the right pudding to see what it is suppose to taste like. Thanks Domestic Goddess.

 

[Capncrunch]

This was alright, but the coconut cream pudding makes this cake too sweet. I probably will not make this again. Suggestion to fellow chefs-- use vanilla pudding instead of the coconut.