Skip to main content

Strawberry Shortcake Poke Bundt Cake

(0 reviews)
Strawberry Shortcake Poke Bundt Cake
  • Prep Time 35 min
  • Total Time 4 hr 15 min
  • Servings 12
  • Pinterest
    5K
  • Fave
    4K
  • Email
    1K
  • Facebook
    1K
  • Print
    17K

  • Pinterest
    5K
  • Fave
    4K
  • Email
    1K
  • Facebook
    1K
  • Print
    17K

This fun poke bundt cake puts a whole new spin on strawberry shortcake!

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup milk
4
oz cream cheese, softened
3
eggs

Strawberry Poke Mixture

1 1/2
cups sliced fresh strawberries
1/4
cup granulated sugar
2
teaspoons lemon juice

Cream Cheese Glaze

3/4
cups powdered sugar
2
tablespoons butter, softened
1
oz cream cheese, softened
1
to 2 tablespoons milk
1/4
teaspoon vanilla

Garnish

1
cup sliced fresh strawberries

Directions

  • 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 center 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.
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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
65mg
22%
Sodium
340mg
14%
Potassium
135mg
4%
Total Carbohydrate
46g
15%
(
Dietary Fiber
1g
4%
,
Sugars
31g
)
Protein
4g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet