Semi-Homemade Strawberry Cake

To make a large bundt cake as shown in the photo, you will need to double the ingredients for the cake AND triple the ingredients for the icing to cover the entire cake.

Cake

1 box of Duncan Hines Classic White Cake Mix (After experimenting, this brand works the absolute best!)

1 pack of strawberry jello

2 cups of fresh or frozen pureed strawberries, be sure to let frozen strawberries thaw before puree (puree an additional 1/2 cup for the icing)

4 large eggs

1/2 cup vegetable oil

1/4 cup of milk

Baker's joy nonstick baking spray

Fosting

1 8 oz pack of cream cheese softened to room temperature

1/4 cup of real butter

1/2 cup of pureed strawberries

1/2 teaspoon of strawberry extract

5 cups of confectioners sugar (powdered sugar)

Directions for the cake

Combine cake mix and gelatin blend with the mixture so that you will get an even color and flavor throughout the cake once its baked. Add the wet ingredients. Start off blending the wet ingredients slowly then gently increase the speed of the blender. Mix should have a creamy consistency

Spray 2 round cake pans (or bundt pan) with baker's joy nonstick spray. Pour mixture in pans. Bake round cakes for about 20 minutes on 350 degrees. Bake bundt cake for 55 min on 350 degrees.

Directions for the frosting

In a large bowl, beat butter and cream cheese at medium speed until creamy. Add only 1/4 of the puree strawberries and the strawberry extract to the mixture. Gradually add the powdered sugar. You can really increase or decrease the amount of sugar based on your preference. As for the remainder of the strawberries, I add additional small amounts to make the icing more pink-colored. Adding too much puree will make the icing too watery unless you like it that way.

Spread the icing between layers. Stack the two round layers and spread all over. For the bundt cake, spread all over.

SIDE NOTE: Cake will only keep for about two to three days without refrigeration. I don't prefer a cold cake but it will keep for about five days if you refrigerate. Once I notice green spots (from the fresh strawberries), I toss it out but usually it is eaten before day 3. GOT LEFTOVER ICING? Don't panic. Just refrigerate it and use as a fruit dip, bagel spread, waffle spread, etc... The possibilities are endless.

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