Strawberry Cheesecake Bundt Cake Recipe
If you’re searching for a show-stopping dessert that’s as delightful to look at as it is to eat, let me introduce you to the Strawberry Cheesecake Bundt Cake. This irresistible cake combines tender strawberry-kissed cake with a decadent, creamy cheesecake ribbon baked right inside, all topped with a sweet, pink strawberry glaze. With every slice, you get a perfect swirl of flavors and textures—fruity, rich, and just the right amount of tangy. Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this Strawberry Cheesecake Bundt Cake is bound to become a new favorite in your home.
Ingredients You’ll Need
Every ingredient in this recipe has a special job, from building a fluffy, flavorful crumb to creating that luscious cheesecake swirl and the glossy glaze on top. Gather these simple staples and a few fresh touches, and you’ll have everything you need to whip up your own Strawberry Cheesecake Bundt Cake magic.
- White or vanilla cake mix: The perfect base for a soft, tender crumb that lets the strawberry flavor shine.
- Instant strawberry pudding mix (3.4 oz): Adds extra strawberry flavor, moisture, and a lovely pink hue to your cake.
- Large eggs (4): Bind everything together for a rich, cohesive cake batter.
- Sour cream (1 cup): Ensures your cake stays moist and adds a hint of tang.
- Vegetable oil (1/2 cup): Keeps the crumb soft and tender with every bite.
- Milk (1/4 cup): Helps blend the ingredients smoothly and creates a delicate texture.
- Finely chopped strawberries (1/2 cup): Bursts of real fruit flavor and pops of color throughout.
- Cream cheese (8 oz, softened): The star of the cheesecake filling—smooth, rich, and creamy.
- Granulated sugar (1/4 cup): Sweetens the cheesecake ribbon just right.
- Egg (1, for filling): Gives the cheesecake layer its structure and silkiness.
- Vanilla extract (1/2 teaspoon): Rounds out the cheesecake flavor with warmth and depth.
- Powdered sugar (1 cup): The base for the glaze—sweet and perfectly smooth.
- Milk (2–3 tablespoons, for glaze): Adjusts the glaze’s consistency for easy drizzling.
- Strawberry jam (1–2 tablespoons, optional): Adds extra berry flavor and a pretty pink color to your glaze.
How to Make Strawberry Cheesecake Bundt Cake
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Generously grease and flour your bundt pan—don’t skimp on this step, as it ensures your beautiful Strawberry Cheesecake Bundt Cake releases in one piece. Gather your ingredients so everything’s ready to go.
Step 2: Mix the Strawberry Cake Batter
In a large mixing bowl, combine the cake mix, instant strawberry pudding mix, eggs, sour cream, vegetable oil, and milk. Beat everything together on medium speed for about 2 minutes, until the batter is smooth and thick. Gently fold in the finely chopped strawberries so you get bursts of fresh fruit in every bite.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the softened cream cheese with the granulated sugar, egg, and vanilla extract. You want the mixture to be creamy and free of lumps—this is your luscious cheesecake ribbon!
Step 4: Layer the Cake and Filling
Pour half of the strawberry cake batter into your prepared bundt pan, spreading it out evenly. Next, carefully spoon the cheesecake filling over the batter, trying to avoid the edges so the filling stays beautifully encased. Finish by spreading the remaining cake batter over the cheesecake layer, smoothing the top.
Step 5: Bake to Perfection
Slide your pan into the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the cake (not the cheesecake layer) comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Step 6: Glaze and Finish
Once the cake is completely cool, whisk together the powdered sugar and 2–3 tablespoons of milk until you have a smooth, pourable glaze. For a boost of color and flavor, stir in a spoonful or two of strawberry jam. Drizzle the glaze generously over your Strawberry Cheesecake Bundt Cake and let it set for a few minutes before slicing and serving.
How to Serve Strawberry Cheesecake Bundt Cake
Garnishes
A cake this pretty deserves a little extra flourish! Sprinkle fresh strawberry slices around the base, dust the top with powdered sugar, or add a few mint leaves for a pop of green. If you’re feeling fancy, tiny edible flowers or a swirl of extra strawberry jam make your Strawberry Cheesecake Bundt Cake look like it came straight from a bakery window.
Side Dishes
Serve your Strawberry Cheesecake Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for pure dessert bliss. For something lighter, pair with a fruit salad featuring berries and citrus. A hot cup of coffee or a tall glass of cold milk is always a welcome companion to each sweet, creamy slice.
Creative Ways to Present
Go beyond the classic slice! Try cutting the cake into thick wedges and plating each with a drizzle of strawberry sauce. For parties, cube the cake and serve as part of a dessert platter with chocolate-dipped strawberries. Or, make mini bundt cakes for adorable single servings—everyone will love the personal touch!
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Cheesecake Bundt Cake fresh by storing it in an airtight container in the refrigerator. It will stay moist and delicious for up to five days—perfect for sneaking a little treat whenever the craving strikes!
Freezing
This cake freezes beautifully! Wrap slices or the entire cake tightly in plastic wrap, then foil, and freeze for up to three months. For best results, leave off the glaze until after thawing so it stays glossy and fresh.
Reheating
If you prefer your cake slightly warm, microwave individual slices for 10–15 seconds. This softens the crumb and brings out the cheesecake’s creamy texture, making your Strawberry Cheesecake Bundt Cake taste like it just came out of the oven.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just be sure to thaw and pat them dry before chopping to avoid excess moisture, which can make the cake too dense or soggy.
How do I prevent the cheesecake filling from leaking?
When layering, keep the cheesecake filling away from the edges of the pan and fully cover it with the remaining cake batter. This helps seal the filling inside for a perfect swirl in every slice.
Can I make this Strawberry Cheesecake Bundt Cake gluten-free?
Absolutely! Substitute a gluten-free cake mix and make sure your pudding mix is gluten-free as well. The rest of the ingredients are naturally gluten-free.
What’s the best way to get the cake out of the bundt pan?
Grease and flour the pan thoroughly, making sure to get into every nook and cranny. Let the cake cool for 15 minutes after baking before inverting—it should release easily with a gentle shake.
Can I add chocolate to this recipe?
For a decadent twist, fold mini chocolate chips into the cake batter or drizzle the finished cake with chocolate ganache. Strawberry and chocolate are always a winning combination!
Final Thoughts
If you’re ready to wow your family and friends, give this Strawberry Cheesecake Bundt Cake a try. It’s a labor of love that rewards you with dreamy layers, big berry flavor, and that delightful cheesecake surprise inside. Every bite is pure celebration—so go ahead, bake it, share it, and watch it disappear!
Print
Strawberry Cheesecake Bundt Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Cheesecake Bundt Cake is a delightful spring dessert featuring a moist vanilla cake infused with strawberry pudding and fresh strawberries, layered with a creamy cheesecake filling, and topped with a sweet strawberry glaze. Perfect for gatherings and celebrations, this cake combines the flavors of strawberry and cream cheese in a visually stunning bundt form.
Ingredients
Cake
- 1 box white or vanilla cake mix
- 1 box (3.4 oz) instant strawberry pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1/2 cup finely chopped strawberries
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1–2 tablespoons strawberry jam (optional for flavor and color)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to ensure the cake releases easily after baking.
- Mix the Cake Batter: In a large bowl, combine the white or vanilla cake mix, instant strawberry pudding mix, eggs, sour cream, vegetable oil, and milk. Beat on medium speed for about 2 minutes until the batter is smooth. Gently fold in the finely chopped strawberries to distribute them evenly without overmixing.
- Make the Cheesecake Filling: In a separate bowl, use a mixer to blend the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is creamy and smooth with no lumps.
- Assemble the Cake: Pour half of the cake batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the cake batter, making sure to keep it away from the edges to prevent leaking. Pour the remaining cake batter on top, smoothing the surface with a spatula.
- Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
- Cool the Cake: After baking, let the cake cool in the pan for 15 minutes. Then invert the bundt pan onto a wire rack and allow the cake to cool completely to room temperature.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of milk until smooth. Stir in strawberry jam if using, to add a vibrant pink color and enhanced strawberry flavor.
- Glaze and Serve: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving your delicious strawberry cheesecake bundt cake.
Notes
- Use fresh or freeze-dried strawberries for a more intense strawberry flavor.
- Ensure cream cheese is softened for a smooth filling texture.
- Store the cake in the refrigerator for up to 5 days to maintain freshness.
- If desired, garnish with additional fresh strawberries or whipped cream for presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
