Description
This Strawberry Cheesecake Bundt Cake combines the sweet, fruity flavor of strawberries with a rich, creamy cheesecake filling, all baked into a moist and tender Bundt cake. Perfect for special occasions or as a delightful dessert, this cake is sure to impress.
Ingredients
– 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)
Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 teaspoon vanilla extract
Optional Toppings:
– Fresh strawberries, sliced
– Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, combine the cake mix, water, vegetable oil, eggs, and strawberry puree. Mix until well combined.
3. In a separate bowl, prepare the cheesecake filling by beating together the softened cream cheese, sugar, egg, and vanilla extract until smooth.
4. Pour half of the cake batter into the prepared Bundt pan.
5. Spoon the cheesecake filling evenly over the batter, avoiding the edges of the pan.
6. Pour the remaining cake batter over the cheesecake layer.
7. Bake for 55–60 minutes, or until a toothpick inserted into the cake (not the cheesecake layer) comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
9. Once cooled, dust with powdered sugar and garnish with fresh strawberries if desired.
Notes
– Ensure the cream cheese is fully softened to achieve a smooth filling.
– For added strawberry flavor, consider adding chopped fresh strawberries to the cake batter.
– Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1slice
- Calories: 330kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 115mg