You can bake this Strawberry Cheesecake Bundt Cake any time you want an easy, semi-homemade dessert that tastes like a cross between strawberry shortcake and creamy cheesecake baked right into the center. A boxed strawberry cake mix gets upgraded with cheesecake pudding, fresh strawberries, and a rich cream cheese filling, giving you a moist, flavorful Bundt that slices into beautiful pink cake with a hidden cheesecake layer.
Why this cake is a keeper
This recipe follows the same “doctored cake mix” method that many strawberry Bundt and strawberry cheesecake cakes use: you start with a boxed strawberry cake mix, then add instant pudding, extra eggs, and oil to bump up moisture and structure. The cheesecake pudding mix reinforces the theme and helps the crumb taste richer and more bakery-style, which is a common trick in Bundt cakes made from cake mixes.
Stirring chopped fresh strawberries into the batter gives you real berry flavor and little pops of fruit, similar to other strawberry Bundt and strawberry cream cheese pound cakes that combine fresh berries with enhanced cake mix bases. The simple cream cheese filling bakes into a soft, sweet cheesecake-like ribbon in the center, echoing cheesecake-stuffed Bundt recipes where a sweetened cream cheese mixture is layered inside the batter. You still only mix two bowls—batter and filling—but get a result that looks like it took much more work.