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Easy to make with a cake mix and a strawberry jam swirl * Pretty to do in a specialty 10" bundt pan *
Decorated for WINTER in photos below
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STRAWBERRY LEMON Swirl BUNDT CAKE
1 box (18.25 oz.) lemon cake mix
1 small package instant lemon pudding mix
3/4 cup vegetable oil………………………………………4 large eggs
1 cup lemon-lime flavored soda (i.e. 7-Up)
1/3 cup strawberry preserves……………………………1/2 tsp. strawberry extract
GLAZE
4-5 TB heavy cream………………………………………..1 cup powdered sugar
1/4 tsp. strawberry extract
***
Preheat oven to 350. Generously spray a 10” Bundt pan with non-stick baking spray (containing flour). Set aside. (NOTE: This is a slightly smaller bundt pan than the traditional one ~ usually specialty shapes)
In a large mixing bowl, combine the cake mix and pudding mix. Add the vegetable oil, eggs and soda. Beat 2-3 minutes.
Remove about 1 cup of the batter to a small mixing bowl ~ Stir in the preserves and strawberry extract. Put half of the lemon batter into the bundt pan. Carefully spoon the strawberry batter evenly over the lemon layer. Spread the remaining lemon batter over the strawberry batter.
Bake for 35-45 minutes or until a toothpick inserted near the center tests clean. Cool about 10 minutes in the pan, then turn it over onto a serving platter to cool completely.
Meanwhile, put the powdered sugar and strawberry extract into a small bowl. Gradually whisk in the cream (1 TB at a time), until it’s a smooth, thick consistency (may not need all of the cream). Drizzle the glaze over the cake. (NOTE: I used a rose bundt pan and only wanted to drizzle glaze over the edges of the petals ~ so I cut the glaze recipe in half.)
1 box (18.25 oz.) lemon cake mix
1 small package instant lemon pudding mix
3/4 cup vegetable oil………………………………………4 large eggs
1 cup lemon-lime flavored soda (i.e. 7-Up)
1/3 cup strawberry preserves……………………………1/2 tsp. strawberry extract
GLAZE
4-5 TB heavy cream………………………………………..1 cup powdered sugar
1/4 tsp. strawberry extract
***
Preheat oven to 350. Generously spray a 10” Bundt pan with non-stick baking spray (containing flour). Set aside. (NOTE: This is a slightly smaller bundt pan than the traditional one ~ usually specialty shapes)
In a large mixing bowl, combine the cake mix and pudding mix. Add the vegetable oil, eggs and soda. Beat 2-3 minutes.
Remove about 1 cup of the batter to a small mixing bowl ~ Stir in the preserves and strawberry extract. Put half of the lemon batter into the bundt pan. Carefully spoon the strawberry batter evenly over the lemon layer. Spread the remaining lemon batter over the strawberry batter.
Bake for 35-45 minutes or until a toothpick inserted near the center tests clean. Cool about 10 minutes in the pan, then turn it over onto a serving platter to cool completely.
Meanwhile, put the powdered sugar and strawberry extract into a small bowl. Gradually whisk in the cream (1 TB at a time), until it’s a smooth, thick consistency (may not need all of the cream). Drizzle the glaze over the cake. (NOTE: I used a rose bundt pan and only wanted to drizzle glaze over the edges of the petals ~ so I cut the glaze recipe in half.)
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