Strawberry Bundt Cake With Lemon Glaze Drizzle Uses Cake Mix Recipes

STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)

Strawberry Bundt Cake With Lemon Glaze Drizzle (Uses Cake Mix) image

A very delicious and moist Strawberry Bundt Cake. You could certainly make this with strawberry glaze or plain sugared glaze if you wanted to, or even just dust with powdered sugar, but my favorite is the lemon glaze topping as it offsets the sweet strawberry flavor perfectly. This cake is very pretty and goes well for brunches, dinner parties, think pink events, etc. Also, the recipe is for a Bundt cake, but you could easily make a layer cake using two 8" round cake pans instead then use a frosting. ** Note: my oven is gas and cooks quickly, you may need to cook a little longer depending your oven, but basically cake is done when toothpick comes out clean.

Provided by BlondieItaliana

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe)
1/3 cup vegetable oil
1 cup water
3 large eggs
2 tablespoons sour cream (heaping tablespoons)
2/3 cup strawberry (either fresh strawberries pulsed a few times with food processor or strawberry pie filling drained)
1 dash cooking spray (Bakers Joy works best)
1 3/4 cups powdered confectioners' sugar (or 2 cups if thicker texture desired)
5 tablespoons fresh lemon juice

Steps:

Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.

Nutrition Facts : Calories 147.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 47.5, Sodium 20.4, Carbohydrate 18.6, Fiber 0.2, Sugar 17.8, Protein 1.7

STRAWBERRY SHORTCAKE BUNDT CAKE

Strawberry Shortcake Bundt Cake image

A great traveling and keeping cake. This delicious cake is perfect for strawberry season when those delicious berries are in abundance. It is also great for picnics.

Provided by MarieRynr

Categories Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4 cups coarsely chopped strawberries
1/3 cup white sugar
2 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon pure vanilla extract
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 tablespoon pure vanilla extract
1 cup buttermilk or 1 cup soured milk
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
2 cups sifted confectioners' sugar
1 teaspoon pure vanilla extract
1 -2 tablespoon hot water
1 cup water
1 cup sugar

Steps:

To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
Preheat to 350°F Butter a 12-cup Bundt pan and set aside.
Prepare the strawberries and set aside. In a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside.
Cream the butter with the sugar until light and fluffy. Fold in the vanilla, then blend in eggs, and process to blend batter well. Fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
Spoon half of batter into prepared pan. Make sure the pan is big enough. I did this once and it ended up spilling out all over my oven. Spread reserved cream cheese filling all around top of batter (being careful not to touch edges). Sprinkle strawberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant.
For the Soaking Syrup, heat the sugar and water to a gentle boil in a small saucepan. Simmer 3 minutes and then cool to room temperature. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
For the Vanilla Glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. Drizzle over cake (that has syrup or not - up to you - the syrup makes the cake far more moist).
More often than not I just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. It's still delicious.
This cake freezes well.

Nutrition Facts : Calories 659.9, Fat 24.4, SaturatedFat 14.2, Cholesterol 139.8, Sodium 292.9, Carbohydrate 103.8, Fiber 1.2, Sugar 77.7, Protein 8

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