Too Much Strawberry Cake recipe

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Ingredients

1 (18.25 ounce) package strawberry cake mix
1 (5.1 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
1 (16 ounce) container prepared strawberry frosting, divided

Nutrition Info

608.8 calories
carbohydrate: 69.3 g
cholesterol: 70.4 mg
fat: 36.1 g
fiber: : -
protein: 3.7 g
saturatedFat: 10.3 g
servingSize: -
sodium: 563.2 mg
sugar: 49.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Combine the cake mix and pudding mix in a bowl. Thoroughly whisk together the sour cream, vegetable oil, eggs, water, and 1/4 cup frosting in a separate bowl, then stir into the cake and pudding mixture. Pour the batter into the prepared tube pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Frost the cooled cake with the remaining strawberry frosting.

Recipe Yield

1 cake

Recipe Note

Cheap, delicious and simple. Tip of my hat goes to the inspiration provided in Too Much Chocolate Cake. Enjoy!

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