Description

This Strawberry Cheesecake Bundt Cake combines the richness of cheesecake with the sweetness of fresh strawberries in a beautiful, moist cake. With a creamy cheesecake filling swirled throughout, this dessert is perfect for any occasion, from family gatherings to special celebrations!

Ingredients

For the Cake:

1 box (15.25 oz) vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 cup fresh strawberries, chopped (or frozen, thawed, and drained)

For the Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Glaze:

1/2 cup powdered sugar
2-3 tbsp milk (adjust for desired consistency)
1/4 tsp vanilla extract
Optional: additional chopped strawberries for garnish

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Instructions

Preheat oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Prepare the cake batter:
- In a large mixing bowl, prepare the vanilla cake mix according to the package instructions, adding water, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gently fold in the chopped strawberries.
Prepare the cheesecake filling:
- In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the egg and vanilla extract, and mix until fully combined.
Assemble the cake:
- Pour about half of the cake batter into the prepared Bundt pan.
- Spoon the cheesecake filling over the batter, spreading it out evenly, but leaving a small border around the edges to prevent it from spilling over.
- Pour the remaining cake batter on top of the cheesecake filling.
Bake the cake:
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the cake comes out clean (make sure you avoid the cheesecake filling).
- Let the cake cool in the pan for about 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle the glaze over the cooled Bundt cake.
Serve and enjoy:
- Optionally, garnish with additional chopped strawberries. Slice, serve, and enjoy!

Notes

If using frozen strawberries, be sure to thaw and drain them to avoid excess moisture in the cake.
For an extra creamy cheesecake filling, you can add 1 tablespoon of sour cream or Greek yogurt to the filling mixture.

Store any leftover cake in an airtight container at room temperature for up to 3 days