Strawberry Bundt Cake with Lemon Glaze Drizzle Uses Cake Mix
Brighten up any dessert table with this sensational Strawberry Bundt Cake with Lemon Glaze Drizzle—a quick and irresistible treat made effortlessly with cake mix! Bursting with the sweetness of fresh strawberries and the richness of a moist, tender crumb, this cake gets an upgrade with the addition of instant vanilla pudding mix, sour cream, and milk for a perfectly decadent texture. Topped with a zesty lemon glaze that adds a tangy contrast to the fruity base, this show-stopping Bundt cake is as beautiful as it is delicious. Perfect for spring gatherings, birthdays, or any time you want a dessert that’s both easy to make and absolutely stunning, this recipe takes just 15 minutes of prep and serves 12. Whether it’s the vibrant strawberry flavor or the luscious lemon drizzle, every bite of this cake is sure to delight!
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Recipe Information
Ingredients
- 1 box Strawberry cake mix
- 1 box (3.4 oz) Instant vanilla pudding mix
- 4 Large eggs
- 0.5 cup Vegetable oil
- 0.75 cup Milk
- 0.5 cup Sour cream
- 0.5 cup Fresh strawberries, finely diced
- 1 cup Powdered sugar
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Lemon zest
- 1 for greasing the pan Nonstick baking spray
Instructions
Preheat your oven to 350°F (175°C) and thoroughly grease a Bundt pan with nonstick baking spray.
In a large mixing bowl, combine the strawberry cake mix and instant vanilla pudding mix.
Add the eggs, vegetable oil, milk, and sour cream to the dry ingredients. Beat on medium speed using an electric mixer for 2-3 minutes, or until the batter is smooth and well combined.
Carefully fold the finely diced fresh strawberries into the batter until evenly distributed.
Pour the batter evenly into the prepared Bundt pan, spreading it out with a spatula if necessary.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then invert the cake onto a wire rack and allow it to cool completely.
While the cake cools, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl. Adjust the consistency by adding more lemon juice, a teaspoon at a time, if needed.
Once the cake is fully cooled, drizzle the lemon glaze over the top, letting it cascade down the sides for a decorative effect.
Slice, serve, and enjoy your Strawberry Bundt Cake with Lemon Glaze Drizzle!
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 5358 mg | 233% | |
| Total Carbohydrate | 673.3 g | 245% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 432.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1444 mg | 111% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
