Strawberry Pink Bundt Cake
A delightful strawberry-flavored Bundt cake with a beautiful pink hue, perfect for any celebration or as a sweet treat.
Ingredients
For the cake
- 1 box 15.25 oz strawberry cake mix
- 1 box 3 oz strawberry gelatin mix
- 1 cup sour cream Ensure it's at room temperature
- 1/2 cup vegetable oil
- 4 large eggs At room temperature
- 1/4 cup water
- 1/2 cup mashed fresh strawberries (or strawberry puree) Fresh strawberries preferred
For the glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk Adjust for consistency
- 1 teaspoon vanilla extract
- 1-2 tablespoons strawberry puree
- to taste crushed graham crackers or golden sprinkles (optional) For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- In a large mixing bowl, combine the cake mix, gelatin mix, sour cream, vegetable oil, eggs, water, and mashed strawberries. Beat until the batter is smooth and well combined.
- Pour the batter evenly into the prepared Bundt pan.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Glazing
- In a small bowl, whisk together powdered sugar, milk, vanilla extract, and strawberry puree until smooth and pourable.
- Adjust the consistency with more milk or powdered sugar if needed.
- Once the cake is completely cool, drizzle the glaze generously over the top, letting it cascade down the sides.
- Sprinkle crushed graham crackers or golden sprinkles on top for a fun and festive finish.
Notes
Ensure your ingredients are at room temperature for a more even batter. Don’t overmix your batter, as it can make the cake dense. You can make your own strawberry puree by blending fresh strawberries until smooth. Store leftovers in an airtight container in the refrigerator.