Ingredients
12
12 servings
- •1 (15.25 ounce) package French vanilla cake mix (such as Duncan Hines®)
- •1 (3 ounce) package instant strawberry pudding mix
- •1 cup water
- •4 large eggs, lightly beaten
- •0.25 cup canola oil
- •1.25 cups diced fresh strawberries
- •1.5 cups powdered sugar
- •1 tablespoon unsalted butter, softened
- •0.5 teaspoon strawberry extract, or to taste
- •3 tablespoons milk, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
- Pour icing over the cooled cake.
Nutritional Facts
Per 12 servings
- Calories: 311
- Carbohydrate: 53g
- Fat: 10g
- Fiber: 0g
- Protein: 3g
- Sugar: 39g
Related Recipes
French Strawberry Cake
Strawberry Sheet Cake
Best Strawberry Cake from Scratch
Vanilla Layer Cake with Strawberries
Banana Pudding Cake
Strawberry Refrigerator Cake
Homemade Strawberry Cake
Strawberry Cake I
Pudding and Cream-Filled Strawberries
Strawberry Pudding Dessert
Strawberry Marble Cake
