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
Scale
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
