Strawberry Bundt Cake With Lemon Glaze Drizzle (Uses Cake Mix)

READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe)
  • 13
    cup vegetable oil
  • 1
    cup water
  • 3
    large eggs
  • 2
    tablespoons sour cream (heaping tablespoons)
  • 23
    cup strawberry (either fresh strawberries pulsed a few times with food processor or strawberry pie filling drained)
  • 1
    dash cooking spray (Bakers Joy works best)
  • Lemon Glaze
  • 1 34
    cups powdered confectioners' sugar (or 2 cups if thicker texture desired)
  • 5
    tablespoons fresh lemon juice
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DIRECTIONS

  • Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
  • Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
  • Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
  • Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
  • Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.
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