White Chocolate Strawberry Bundt Cake

Hello! This past month has been full of birthdays in my family so I decided to make another bundt cake! The cake is super moist and tastes delicious.  I used cream cheese frosting to add another level of sweetness. 

It has taken me a couple of times to get the “perfectly” shaped bundt cake, but this time I learned the best thing to do is just grease the pan with non-stick cooking spray and use a pastry brush to help spread the grease around. Make sure you do this right before you pour the batter into the pan. 

I also placed my bundt cake on a cookie sheet to prevent the bottom of the cake from over baking. After the cake was done, I let it rest for 5 minutes. Then, flipped it upside down on a cooling rack and let it sit for another 5 minutes. After that, I took the pan off and let the cake completely cool for at least another 20 minutes before I wrapped it with plastic wrap and put it in the fridge overnight. 

If you don’t want to use strawberry filling, you can also substitute it for a raspberry filling or whatever filling you have on hand. I thought the strawberry filling tasted just as good as the raspberry. 

Yield: 24

White Chocolate Strawberry Bundt Cake

White Chocolate Strawberry Bundt Cake
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 8 hours
Total Time 9 hours

Ingredients

  • 1 white cake mix
  • 3.4 oz white chocolate dry instant pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup oil
  • 1/4 cup water
  • 1 cup white chocolate chips (chopped into smaller pieces)
  • 1/2 cup strawberry pie filling

Instructions

Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, and water together. Fold in white chocolate chips. Fill prepared bundt pan with half of the batter. Spoon half of the strawberry filling in small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top). Using a knife, swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above. Bake 350 for 45-50 minutes. Let cool for 20 minutes. Remove the cake from the bundt pan and place it on a serving plate or cake stand. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving. After serving, store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.

Cream Cheese Frosting

Cream Cheese Frosting
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 16 ounces cream cheese softened
  • 1/2 cup butter softened
  • 2 teaspoons vanilla extract
  • 3-4 cups powdered sugar

Instructions

Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.

To frost the cake:

Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole. Repeat this process all around the cake.

Ingredients 

1 white cake mix

3.4 oz white chocolate dry instant pudding mix

1 cup sour cream

4 large eggs

1/2 cup oil

1/4 cup water

1 cup white chocolate chips (chopped into smaller pieces)

1/2 cup strawberry pie filling 

Frosting

16 ounces cream cheese softened

1/2 cup butter softened

2 teaspoons vanilla extract

3-4 cups powdered sugar

Directions

Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, and water together. Fold in white chocolate chips. Fill prepared bundt pan with half of the batter. Spoon half of the strawberry filling in small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top). Using a knife, swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the “swirling” process above. Bake 350 for 45-50 minutes. Let cool for 20 minutes. Remove the cake from the bundt pan and place it on a serving plate or cake stand. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving. After serving, store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.

Frosting Directions

Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.

To frost the cake:

Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole. Repeat this process all around the cake.