I needed to make a cake to take to a potluck as well as whip up dessert for the people at my house, so I doubled the recipe for this. That was not only a good idea, but a tasty one as well. This recipe for Strawberry Bundt Cake is easy, moist and very yummy. Especially by the time you put frosting, strawberry and chocolate syrup on top of it.
Strawberry Bundt Cake
1 box Strawberry Cake Mix
1 small package instant cheesecake pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
1/2 cup vanilla or cream cheese frosting
Chocolate Syrup (optional)
Preheat oven to 350 degrees.
Blend all ingredients on medium speed until combined. The batter is supposed to be super thick, so don’t worry if it seems heavy.
Scoop it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.
Let cool completely then invert on a cake plate. Put 1/2 cup of frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. For this recipe I ended up using Cream Cheese Frosting. That was a very good decision
Drizzle frosting over the cake. Then drizzle on strawberry syrup.
You can finish it off with a drizzle of chocolate syrup if you so desire, and of course I desired. Serve with sliced fresh strawberries and enjoy!