Strawberry Bundt Cake

One of my favorite things about cooking is taking a recipe you love and making it work for your own family. This strawberry Bundt cake started as my welcome chocolate Bundt cake, but when chocolate wasn’t an option for Terri’s family, she adapted it in the best way.

By swapping chocolate for fresh strawberries and strawberry jam, this cake became a new family favorite. It’s incredibly easy to make, unbelievably moist, and one of those recipes people ask for every single time you serve it.

This is the kind of cake that feels homemade and special without being complicated. Perfect for birthdays, holidays, or when you need a reliable dessert that everyone will love.

INGREDIENTS

1 box vanilla cake mix (standard 15.25 oz)

1 large box instant vanilla pudding mix (5.1 oz)

(or two small 3.4 oz boxes, as mentioned in the episode)

1 cup water

1 cup vegetable oil or avocado oil

1 cup sour cream (can substitute plant-based sour cream)

4 large eggs

1 to 1½ cups fresh strawberries, chopped

⅓ cup strawberry jam (dolloped, not fully swirled)

Step 1: Preheat the oven to 350°F. Generously spray a Bundt pan, even if it is nonstick.

Step 2: In a large mixing bowl, combine the vanilla cake mix and instant vanilla pudding.

Step 3: Add the water, oil, sour cream, and eggs. Mix until fully combined and smooth.

Step 4: Gently fold in the chopped strawberries.

Step 5: Dollop the strawberry jam into the batter and lightly swirl or fold it in, leaving small pockets throughout.

Step 6: Pour the batter into the prepared Bundt pan and smooth the top.

Step 7: Bake for 45 to 50 minutes, checking for doneness and being careful not to overbake. The cake should remain very moist.

Step 8: Allow the cake to cool slightly before turning it out of the pan. Serve as is or with a light dusting of powdered sugar.