Strawberry Cheesecake Bundt Cake
Ingredients:
For the Cake:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup strawberry puree (fresh or frozen)
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract. Beat on medium speed until well blended.
3. In a separate bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Fold in chopped strawberries if using.
4. Pour half of the cake batter into the prepared bundt pan. Spoon the cheesecake filling evenly over the batter, then pour the remaining cake batter on top, smoothing the surface.
5. Bake for 45-55 minutes or until a toothpick inserted into the cake (avoiding the filling) comes out clean.
6. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar, milk, vanilla extract, and a few drops of pink food coloring if desired until smooth.
8. Drizzle the glaze over the cooled cake and allow it to set before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 390 kcal | Servings: 12 servings
Tips:
Use fresh or thawed frozen strawberries for the puree to enhance natural strawberry flavor.
Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.