Description
A moist and flavorful cake made from strawberry cake mix, swirled with cinnamon sugar, and layered with a creamy pudding filling, topped with a luscious strawberry cream icing.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- ½ cup whole milk (or buttermilk)
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 box (3.4 oz) instant vanilla or cheesecake pudding mix
- 1 cup cold milk
- 2 cups powdered sugar
- 2 Tbsp strawberry jam or puree
- 2 Tbsp melted butter or softened cream cheese
- 1–3 Tbsp milk or heavy cream (to thin)
- Optional: a few drops strawberry extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a Bundt pan or 9×13-inch pan.
- In a large bowl, beat cake mix, oil, eggs, sour cream, milk, and vanilla until smooth.
- Whisk pudding mix and cold milk until slightly thickened; set aside.
- Pour half the batter into the pan. Spoon pudding over. Top with remaining batter and swirl gently.
- Bake for 40–45 minutes for Bundt or 30–35 minutes for 9×13 pan, until a toothpick comes out with moist crumbs. Cool 10–15 minutes in pan, then transfer to rack.
- Whisk powdered sugar, strawberry jam, butter or cream cheese, and milk until thick but pourable. Add extract if desired.
- Pour or spread icing over cooled cake and let it set before slicing.
Notes
- Swap cream cheese for butter in icing for extra tang.
- Fresh diced strawberries can be added to batter or icing.
- Use almond yogurt and non-dairy milk for a dairy-free version.
- Batter and filling work well for cupcakes; bake 18–22 minutes.
- Store in fridge for 3–4 days or freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
