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Strawberry Shortcake Poke Bundt Cake

Name: Strawberry Shortcake Poke Bundt Cake
Prep time: 35 min
Total time: 4 h 15 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1 cup milk; 4 oz cream cheese, softened; 3 eggs; 1 1/2 cups sliced fresh strawberries; 1/4 cup granulated sugar; 2 teaspoons lemon juice; 3/4 cups powdered sugar; 2 tablespoons butter, softened; 1 oz cream cheese, softened; 1 to 2 tablespoons milk; 1/4 teaspoon vanilla; 1 cup sliced fresh strawberries

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Prep 35 min
Total 4 hr 15 min
Servings 12

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

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ 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

Make With

Betty Crocker Cake Mix

Steps

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 from the Betty Crocker Kitchens

tip 1
Slice and refrigerate strawberries ahead of time, and your cake will be ready to garnish when it’s time to serve your guests.
tip 2
Keep cake refrigerated until ready to serve.

Nutrition

280 Calories, 9g Total Fat, 4g Protein, 46g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 80

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;