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Strawberry Cheesecake-Filled Bundt Cake

Strawberry Cheesecake Bundt Cake

Susan
This Strawberry Cheesecake Bundt Cake is an absolute delight, combining the sweetness of strawberries with a creamy cheesecake center for a dessert that’s as beautiful as it is delicious. Each slice reveals a perfect swirl of pink strawberry cake and smooth cheesecake filling, topped with a delicate drizzle of pink glaze that adds a festive touch. The addition of chopped fresh strawberries in the filling creates bursts of flavor with every bite.
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Prep Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients
  

For the Cake:

  • 1 box 15.25 oz strawberry cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup strawberry puree fresh or frozen
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 1 package 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries chopped (optional)

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pink food coloring optional

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
  • Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Fold in the chopped strawberries if desired. Set aside.
  • Make the Strawberry Cake Batter: In a large bowl, mix the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract until just combined.
  • Assemble the Cake: Pour half of the strawberry cake batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, avoiding the sides of the pan. Pour the remaining cake batter on top, covering the cheesecake layer completely.
  • Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake layer) comes out clean.
  • Cool: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
  • Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If desired, add pink food coloring for a colorful touch. Adjust the consistency with additional powdered sugar or milk to reach your desired thickness.
  • Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the bundt cake and allow it to set for a few minutes.
  • Serve: Slice and serve your gorgeous Strawberry Cheesecake Bundt Cake!

Notes

  • Avoid Overmixing: Stir the cake batter just until combined to keep it light and fluffy.
  • Prevent Sticking: Grease and flour the bundt pan thoroughly to ensure the cake releases smoothly after baking.
  • Cool Completely: Let the cake cool completely before glazing to avoid melting the glaze.
  • Extra Strawberry Flavor: If you want even more strawberry flavor, add 1/4 cup of finely chopped strawberries to the cake batter.