Go Back
Strawberry Bundt Cake

Strawberry Bundt Cake Recipe

A very quick and easy cake to prepare, yet so delicious and moist. No need to frost this cake, but you could and have it for that someones' special birthday, since it's such a pretty cake. I found this recipe in a 5 ingredient cookbook.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Berries, Dessert, Fruit, Oven, Strawberry
Prep Time: 5 minutes
Cook Time: 55 minutes
Calories: 135.7kcal

Ingredients

  • 1 (18 1/4 ounce) box strawberry cake mix (with pudding in the mix)
  • 1 (3 ounce) box instant coconut cream pudding mix
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 (3 ounce) box strawberry gelatin
  • 1 cup water

Instructions

  • In a large bowl, add all the ingredients.
  • Beat for 2 minutes at medium speed.
  • Pour into a greased and floured 10-inch bundt pan.
  • Bake at 325 degrees for 55 to 60 minutes.
  • Cake is done when toothpick comes out clean.
  • Cool for 20 minutes before removing from pan.
  • No need to frost, but you could with a commercial vanilla icing.
  • Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 56g | Calories: 135.7kcal | Carbohydrates: 12.6g | Protein: 2.7g | Fat: 8.4g | Saturated Fat: 2g | Cholesterol: 70.5mg | Sodium: 130.4mg | Fiber: 0.3g | Sugar: 10.8g