Strawberry Cheesecake Bundt Cake (Print Version)
Moist bundt cake swirled with creamy cheesecake and fresh strawberries, perfect for any occasion.
# Ingredients:
→ Cake Batter
01 -
1 box strawberry cake mix
02 -
1 box instant cheesecake pudding mix
03 -
4 large eggs
04 -
1 cup water
05 -
1/3 cup vegetable oil
06 -
1 cup fresh strawberries, chopped
→ Cheesecake Filling
07 -
1 cup cream cheese, softened
08 -
1/2 cup powdered sugar
09 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour a standard bundt pan, ensuring full coverage of all interior surfaces.
02 -
In a large bowl, combine strawberry cake mix, instant cheesecake pudding mix, eggs, water, and vegetable oil. Mix using an electric mixer or whisk until fully blended and smooth. Gently fold in chopped strawberries until evenly distributed.
03 -
In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until completely homogeneous.
04 -
Pour half of the cake batter evenly into the prepared bundt pan. Spoon all cheesecake filling along the center of the batter, avoiding pan edges. Carefully cover the filling with remaining cake batter.
05 -
Place the pan in the center of preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
06 -
Allow the cake to cool in the pan for 15 minutes. Invert onto a wire cooling rack and let cool completely before slicing. Serve at room temperature for best texture.
# Notes:
01 -
For optimal texture, use room temperature eggs and cream cheese. Avoid over-mixing to maintain a tender crumb.