Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    7
  • Print
    174
  • Twitter
    1
  • Pinterest
    71
  • Facebook
    4
  • Email
    10
  • More
  • Email
    10

Strawberry Shortcake Poke Bundt Cake

strawberry shortcake poke bundt cake Dessert
Strawberry Shortcake Poke Bundt Cake
  • Prep 35 min
  • Total 4 hr 15 min
  • Servings 12
  • Pinterest
    71
  • Print
    174
  • Save
    7
  • Email
    10

This fun poke bundt cake puts a whole new spin on strawberry shortcake! ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ golden cake mix
1 cup (250 mL) milk
4 oz (125 g) brick-style cream cheese, softened (half 250 g pkg)
3 eggs

1 1/2 cups (375 mL) sliced fresh strawberries
1/4 cup (50 mL) granulated sugar
2 teaspoons (10 mL) lemon juice

3/4 cups (175 mL) icing sugar
2 tablespoons (30 mL) butter, softened
1 oz (30 g) cream cheese, softened (about 1/8 cup)
1 to 2 tablespoons (15 to 30 mL) milk
1/4 teaspoon (1 mL) vanilla

1 cup (250 mL) sliced fresh strawberries

Steps

Hide Images
  • 1
    Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
  • 3
    Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes.
  • 4
    Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
  • 5
    Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
  • 6
    In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries. Keep refrigerated.

Expert Tips

  • Slice and refrigerate strawberries ahead of time, and your cake will be ready to garnish when it’s time to serve your guests.
  • Keep cake refrigerated until ready to serve.

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
143.7
% Daily Value
Total Fat
8
Saturated Fat
4.3
Cholesterol
66.8
Sodium
71
Protein
3.2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment