Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix

As the weather warms so does my longing for all things fresh and summery.  As you can imagine food is always at the top of that list.  One of my favorite summer treats is strawberry lemonade and so this Easy Strawberry Lemonade Bundt Cake recipe is like a dream come true.  This cake boasts a perfect lemon flavor with swirls of strawberry that is made even better with the most perfect strawberry glaze.  The very best part is that this cake is so easy to make.  A few simple ingredients and this Strawberry Lemonade Cake can be on your dessert table.

Do you love lemon cake?  Try this Easy Lemon Blueberry Crumb Cake with Sour Cream Recipe!

Why you will LOVE this Bundt Cake Recipe

• Perfect dessert for spring and summer.  With fresh flavors like lemon and strawberry this cake couldn’t be more perfect for a warm spring or summer day.  Although it would also be a great way to brighten a dark fall or winter day too.
• Awesome fresh flavors.  Which is exactly what you want when you are thinking about a light dessert.  
• Bundt Cakes are impressive without any hard work.  That is what is so special about a Bundt cake!
• It works for any occasion.  The flavors are versatile and you can make it for a holiday, birthday or just because {which is my favorite occasion}.

Ingredients Needed for your Strawberry Lemonade Bundt Cake:

• Lemon Cake Mix-The perfect place to start for a perfectly flavored lemon cake.
• Instant Lemon Pudding-Added for a bit more lemon flavor and to give the cake wonderful moist texture.
• Eggs-Every good cake needs a few eggs to add body and bind the ingredients.
• Sour Cream-Using an ingredient like sour cream in the cake batter helps balance the sweetness.
• Vegetable Oil-The perfect addition for just the right amount of moisture and making it a wonderful soft texture.
• Strawberry Jam-Using strawberry jam in both the cake and the glaze give this Strawberry Lemonade Cake just the right amount of strawberry flavor.
• Powdered Sugar-Add for a perfect amount of sweetness.
• Milk-Only a little is needed to thin the glaze and make it the perfect consistency.

How to make this Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix

1. Combine the cake mix, pudding mix, eggs, sour cream and vegetable oil in a large bowl.  
2. Mix using a hand held mixer until you have a thick and beautiful cake batter.
3. Pour half of the cake batter into a Bundt pan that has been liberally sprayed with nonstick cooking spray.  Top with the strawberry jam and then swirl the jam into the batter using a toothpick or skewer.
4. Top with the remaining half of the cake batter and spread into an even layer.
5. Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted near the center comes out with only a few crumbs {but not any raw cake batter}.  
6. Allow the cake to cool in the pan for 15 minutes before inverting it onto a cake plate to cool completely.
7. To make the glaze, combine the powdered sugar, strawberry jam and enough milk to thin out the glaze.  Add lemon zest and whisk.
8. To finish the cake, spoon the glaze over the top of the cooled cake and add fresh strawberries {if desired}.

5 Top Tips for the BEST Strawberry Lemonade Cake-

• Prepare the Bundt pan well.  There is nothing worse than going through all of the work of making a cake, only to have it stick to the pan.  Spray it well with nonstick spray always.  You can also lightly flour the pan for additional help.
• Use a good quality strawberry jam or make your own.  This Quick and Easy No Pectin Strawberry Jam would work wonderfully.
• Don’t forget to use a toothpick to swirl the jam into the cake.  Adding the strawberry jam to the cake batter isn’t quite enough.  Be sure to swirl it into the cake so you get a bit in every bite.
• Allow the cake to cool in the Bundt pan for at least 15 minutes before inverting it.  If you try to invert it too quickly the cake won’t have had time to pull away from the pan.
• Only glaze after the cake is completely cooled.  Otherwise the glaze will melt.

How do I store this Strawberry Lemonade Bundt Cake?

I prefer to store this Strawberry Lemonade Bundt Cake in the refrigerator because it will last a couple of days longer.  This cake is also wonderful served cold.

It can however, be stored at room temperature for a few days but the cake may get super soft and a bit soggy.

Can I freeze this Strawberry Lemonade Cake Recipe?

Yes, you can freeze this Strawberry Lemonade Bundt Cake unglazed for up to 3 months.  Glaze after defrosting and before serving.

Can this cake be made into a layer cake?

This recipe could easily be made into a layer cake.  Use two 8 inch round pans and bake for 25-30 minutes or until a toothpick comes out with only a few crumbs {not any raw batter}.

Do you love Bundt cakes?  Try these easy recipes…

• Easy Snickerdoodle Bundt Cake Recipe Made with a Cake Mix
• White Texas Sheet Cake Bundt Cake Recipe
• Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix
• Peanut Butter Texas Sheet Cake Bundt Cake Recipe Made with a Cake Mix
• Easy Kentucky Butter Bundt Cake Recipe Made with a Cake Mix
• Tiramisu Bundt Cake Recipe

Easy Strawberry Lemonade Bundt Cake made with a Cake Mix

A bright lemon cake has ribbons of strawberry jam inside and the perfect strawberry glaze poured over the top.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 53 minutes minutes

Servings: 10

Calories: 510kcal

Author: June Albertson-Dick

Ingredients

Bundt Cake

• ▢ 15.25 ounce box white cake mix
• ▢ 3.9 ounce box lemon pudding mix
• ▢ 4 eggs
• ▢ 1 cup sour cream
• ▢ ¼ cup vegetable oil
• ▢ ¾ cup strawberry jam

Strawberry Glaze

• ▢ 2 cups powdered sugar
• ▢ ¼ cup strawberry jam
• ▢ 2-3 Tablespoons milk

Instructions

Bundt Cake

• Preheat the oven to 350 degrees. Spray a Bundt pan liberally with nonstick cooking spray and set aside.
• Mix together the cake mix, pudding mix, eggs, sour cream and oil with an electric mixer until well blended.  Pour half of the mixture into a greased Bundt pan. Spoon the cup of strawberry jam over the top of the cake mix in the pan and swirl {using a toothpick or skewer} into the cake batter. Top with the remaining half of the cake batter.
• Bake for 40-45 minutes or until a toothpick comes out with only a few crumbs.  Cool cake in pan for 15 minutes and then remove from pan and cool completely.

Strawberry Glaze

• Combine glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of your whisk but still spreadable.
• Use a spoon and spread it over the top of the cooled cake, being sure that it covers the top well and drips over the sides. Wait for the glaze to set up at room temperature or refrigerate for a faster set up.
• Store the cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You can also freeze the cake unglazed for up to 3 months.

Nutrition

Serving: 1slice | Calories: 510kcal | Carbohydrates: 94g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 400mg | Potassium: 112mg | Fiber: 1g | Sugar: 59g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 1mg

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