Strawberry Bundt Cake

An easy strawberry Bundt cake with cake mix, vanilla pudding, and a sweet vanilla glaze!

Course Dessert

Cuisine American

Keyword strawberry bundt cake, strawberry bundt cake recipe, strawberry bundt cake with cake mix, strawberry bundt cake with vanilla pudding

Prep Time 15

Cook Time 40

Cooling Time 2

Total Time 2 55

Servings slices

Calories 423kcal

1 (15.25 ounce) box strawberry cake mix
1 (3.4 ounce) box instant vanilla pudding mix
1 cup (about 0.5-0.6 ounces) freeze dried strawberries, crushed into fine crumbs (about 1/3 cup when crushed)
1 cup milk
½ cup vegetable oil
4 large eggs, at room temperature

Preheat the oven to 350°F. Grease and flour a Bundt cake pan or spray with nonstick baking spray. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, freeze dried strawberries, milk, oil, and eggs for about 2 minutes.
Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
Bake for 40 to 45 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes in the pan, then turn the cake onto a wire rack to cool completely before glazing.
In a small bowl, whisk together the confectioners' sugar, 2 tablespoons of milk, and the vanilla extract until a thick, pourable glaze comes together. If the glaze seems too thick, add more milk, one teaspoon at a time, until it reaches the desired consistency. If the glaze is too thin, gradually add more confectioners' sugar.
Drizzle the glaze over the cooled cake.
Let the icing set, and then slice and serve.

Crushed freeze-dried strawberries work better than fresh or frozen strawberries. They add intense strawberry flavor without excess moisture, preventing a dense or soggy cake. They also distribute evenly throughout the batter, ensuring consistent taste in every bite.
You can find freeze dried strawberries in most grocery stores these days, including Walmart, Target, and Trader Joe's.