How to Make Sensational Strawberry Bundt Cake with Lemon Glaze


I’m sharing my “magic recipe” that turns a simple cake mix into a sensational strawberry bundt cake with lemon glaze that everyone will rave over!

Sensational Strawberry Bundt Cake with Lemon Glaze

This sensational strawberry bundt cake recipe is a “cousin” of this strawberry brownies recipe that has been viral for the most part of 2019.  If you love strawberry desserts (especially ones that are quick & easy), you’ll want to try both of these  yummy treats:-)

This fabulous strawberry bundt is one of the best cakes you’ll ever make, and yes, it starts with a cake mix.  No one has to know (if this fact bothers you) or will ever know (unless you tell them). This cake is fabulous, moist, delicious, and literally foolproof.

I made this cake for a small group a few weeks ago, and everyone raved over it.  My cake in the photos was not garnished; I just glazed it and place it on my fave marble cake stand :-) But for special occasions, you could garnish it with whole or sliced strawberries and perhaps some lemon zest. 

Sensational Strawberry Bundt Cake with Lemon Glaze


If you’re new to bundt cakes or have never used a cake mix to make one, I’ve answered some questions you might have below.

How do you use cake mix to make a bundt cake?

First you choose a cake mix (make sure it doesn’t have pudding added). Then you add some special ingredients used to “doctor” the mix to make it moist and incredibly delicious.

How many cake mixes does it take to make a bundt cake? 

For this recipe, and all of my bundt cake creations, you simply need one cake mix per recipe.

How is a bundt cake different from a regular cake?

The term bundt refers to the pan in which the cake is baked. Bundt cake pans can be found in various shapes, from fluted to round to scalloped and beyond. The equivalent of one bundt cake is typically 2 (9-inch) cake layers.

How do you frost or ice bundt cakes?

Bundt cakes can be piped with thick frosting, but for my recipes, this is not necessary. My bundt cakes are rich, moist, and more suited for drizzling with a glaze (lighter cakes such as strawberry or lemon) or a ganache (darker cakes such as chocolate). In the video below, I show how easy it is to glaze this strawberry bundt cake.

Sensational Strawberry Bundt Cake with Lemon Glaze

What are the “secret ingredients” you use to doctor cake mix for bundt?

To every cake mix bundt that I make, I add the following:

  • 1 cake mix that has no pudding added (Duncan Hines is my favorite brand)
  • 1 (3 0z) small box instant pudding mix (vanilla, cheesecake and chocolate are my faves)
  • 1/2 cup sugar
  • 4 eggs (room temp is best)
  • 3/4 cup oil (vegetable or canola)
  • 3/4 cup water
  • 1 cup sour cream
  • baking chips (optional but add flavor and texture; white and semi-sweet/dark are my faves)
Can you freeze bundt cakes?

Yes, bundt cakes freeze beautifully! Just flash freeze them~ uncovered for an hour or more~ so that they won’t crack when wrapped or placed into a freezer bag.

Do you glaze bundt cakes before or after freezing?

I glaze my bundt cakes before freezing them. To thaw, simply place them on a cake pedestal for a few hours before serving. There will be some slight “sweating” as thawing occurs; this does not affect flavor. Below is a short video in which I show you this cake in “thaw mode.”


If you want my exact bundt pan you can buy it here on amazon. It was a “retired” style for years and is finally back. I love it!!

If you try this strawberry bundt cake or any other flavor/version of my cake mix bundt, please leave your thoughts in the comments of the post. I would love to hear from you!

And please visit our Family Savvy storefront to see all my amazon faves and must-haves for you, your home and your family.

As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!

Sensational Strawberry Bundt Cake with Lemon Glaze

Sensational Strawberry Bundt Cake with Lemon Glaze

Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour

My "secret recipe" for turning a cake mix into a sensational bundt cake folks will RAVE over!!!


  • 1 box strawberry cake mix (I use Duncan Hines)
  • 1 (3 oz) instant pudding (cheesecake or vanilla)
  • 1/2 cup sugar
  • 4 eggs (room temp best)
  • 3/4 cup water
  • 3/4 cup oil (vegetable or canola)
  • 1 cup sour cream (reduced fat is fine)
  • 1 cup white chocolate chips (I use Ghirardelli)
  • 1 cup powdered sugar
  • 2 TB fresh lemon juice (adjust as needed for a thick but pourable glaze)


  1. Preheat oven to 350 F.
  2. Spray bundt pan generously with floured baking spray.
  3. In medium bowl, add eggs, oil & water.
  4. Use hand mixer to lightly blend wet ingredients (just a few seconds).
  5. Add cake mix, sugar, and pudding mix to wet ingredients.
  6. Mix 1-2 minutes until smooth and well blended.
  7. Add sour cream; mix 30 seconds our until incorporated into batter.
  8. Add white chocolate chips; mix until evenly distributed in batter.
  9. Pour batter into bundt pan, spreading evenly.
  10. Bake 35-40 minutes or until just set (do not overtake).
  11. Remove from oven; allow to sit for 15-30 minutes in pan to cool.
  12. Turn over onto parchment covered plate; allow to cool 10-15 minutes.
  13. While cake cools, mix powdered sugar and lemon juice until smooth.
  14. Pour glaze evenly over cake.
  15. Refrigerate cake or stick in freezer to harden glaze.
Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 291Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 64mgSodium 77mgCarbohydrates 27gFiber 0gSugar 24gProtein 3g

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  1. Hi Monica! I have not made it without the sugar but think it should be fine with all the sugar in the mix and pudding mix! BUT…..dont hold me to this because I always add the sugar:-)

  2. This bundt cake looks delicious! Excited to make it.
    My sister’s chocolate bundt cake is a family favorite. It is very similar to yours, except that she uses 1/2 cup warm water, a 1/2 cup of vegetable oil, “mini” chocolate chips, and NO sugar. Have you ever made it without sugar?
    Thank you for your wonderful recipes.

  3. Your Bundt pan must be a different shape and size bc my cake took a lot longer to cook. But no biggie, just test it with a toothpick or cake tester!! This is a very moist very dense cake, perfect for a bundt. I did mine with Duncan Hines coconut cake mix and lemon pudding mix. It was perfect.

  4. Hi Jenni! I bought 3 of the mini bundlette pans, as that is how many you need for one regular bundt cake recipe. I think that is such a sweet idea for your book club!!!

  5. Jamie,
    If you want to make small bundt cakes, how many do you think one recipe would make? I’m wanting to make individual cakes for each person in my book club for Valentines!

  6. Patty, I hate that you had a bad experience! I would use commercial baking spray with flour, and I would wait longer than 30 minutes. You might also try reducing the oven temp about 25 degrees. It sounds like your oven might run hot. Hope this helps!

  7. I made 2 of these cakes in one afternoon. The first one would not come out if the pan in one piece after generously greasing and flouring the pan. The second one was cooked on top and when I went to turn it out Of the pan after 30 minutes the entire inside was raw and runny! Won’t be wasting my money on these ingredients again!

  8. I’m sorry yours didn’t turn out, Cristina. My guess would be that your temperature might need to go down 25 degrees and add longer bake time. Oven temps can be “off” and affect turnout. Hope this helps!

  9. HI Becky! I’m sorry you lost the crust but glad you can still serve to guests with artful ingenuity! Perhaps more flour spray next time? You may also try the cake without the chips. It is actually my favorite way. Still sweet but not overly so. Let me hear back from you if you make another!!!

  10. I made this today, and the taste is divine. I did have trouble with the white choc. chips hardening and sticking to the Bundt pan…so I lost the crust . I think next time I will flip the cake before cooling for 30 min.
    I still plan to serve it to guests tomorrow, put whipped cream and whole strawberries on each piece.

  11. I hate this didn’t turn out, Cristina. Instead of going by “time” my recommendation is to look at the cake as it bakes. After it begins to pull away from the sides and develop “cracks” on the top, you can do the toothpick or jiggle test. If you shake the pan, it should not jiggle. If you insert a toothpick in the center it should come out clean.

    If you spray Baker’s Joy (or any flour spray) liberally over every inch of the pan, it should release after cooling. Hope this helps!!!

  12. I have no idea how this has such good reviews. I followed directions exactly and it didn’t turn out at all. Was raw in parts even though I baked for 40 minutes and let cool for 30 and difficult to remove from Bundt pan, instantly fell apart into raw jiggly pieces. Bummed

  13. Made it tonight for my daughter’s wrestling auction fundraiser. We made two so we could taste one. We added some sliced strawberries to the top but besides that followed the recipe. Very good! Hope our item is sold for a lot

  14. I want to make this strawberry lemon glaze cake. The picture looks like bits of strawberry intermixed but I don’t see strawberries as an ingredient. Please clarify for me.

  15. I think it would not be nearly as good without the sour cream. It adds moistness and depth without the taste of sour cream. Give it a try; I think you will love the cake!

  16. Is it possible to make this recipe without the sour cream? I’m not a fan of the flavor of sour cream, but I don’t want to sacrifice the moisture in an otherwise perfect recipe for me.

  17. Hi Paula! I am SO happy your family loved the cake!! It is a favorite at our house too! Thank you so much for taking time to comment:-) Tell your daughter Happy Birthday for me!!! XoXo

  18. Made this cake for my daughter’s birthday and my family loved it! My husband said it was by far the best cake he ever ate. Will definitely make again. Thank you for the recipe.

  19. Hi Colleen!! I love this!!! This cake is always a HIT~whether you bake on occasion or year round. I can’t believe how moist and delicious it is!! Thanks for leaving a comment. XoXo

  20. Hi Jamie,
    I made this for Easter and it was a huge hit. My sons didn’t believe I made it. Guess that show how often I bake. Anyway thanks and I enjoy your website.

  21. Hi Victoria!!! Love your name:-) OK I am so happy you are making the cake. You can freeze it and pull it out before church on Easter; it will be ready to go when guests come. Yes, of course I have crowd sized ideas LOL~that is how I roll!! I’ll list a few and tell you how to pull up in my search bar. It is on the front page of Family Savvy; the bar says search. Put in “ham” if you want a great glazed ham. Put in “lamb” for the best lamb recipe ever. “Tetrazzini” and “brisket” will also pull up some faves (but the brisket is an all day long thing so would need to be cooked ahead. LMK what you make. Thank you for reaching out!!!! XoXo

  22. Making this for Easter and can’t wait to try! Love your recipes!!! Any suggestions for an Easter lunch menu for a crowd?

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