Name: Strawberry Pudding Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: French vanilla cake mix (such as Duncan Hines®) - 1 (15.25 ounce) package; Instant strawberry pudding mix - 1 (3 ounce) package; Water - 1 cup; Eggs, lightly beaten - 4 large; Canola oil - ¼ cup; Diced fresh strawberries - 1 ¼ cups; Powdered sugar - 1 ½ cups; Unsalted butter, softened - 1 tablespoon; Strawberry extract, or to taste - ½ teaspoon; Milk, or as needed - 3 tablespoons

Ingredients for - Strawberry Pudding Cake

1. French vanilla cake mix (such as Duncan Hines®) 1 (15.25 ounce) package

2. Instant strawberry pudding mix 1 (3 ounce) package

3. Water 1 cup

4. Eggs, lightly beaten 4 large

5. Canola oil ¼ cup

6. Diced fresh strawberries 1 ¼ cups

7. Powdered sugar 1 ½ cups

8. Unsalted butter, softened 1 tablespoon

9. Strawberry extract, or to taste ½ teaspoon

10. Milk, or as needed 3 tablespoons

How to cook deliciously - Strawberry Pudding Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

2 . Stage

Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.

3 . Stage

Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

4 . Stage

Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.

5 . Stage

Pour icing over the cooled cake.