Ingredients (with notes)
Strawberry cake batter
- 1 box strawberry cake mix
- 1 box instant cheesecake pudding mix
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup fresh strawberries, chopped
Using both cake mix and pudding mix is directly in line with many strawberry Bundt recipes, where pudding is added to improve texture and moisture. The eggs, water, and oil follow the typical structure of cake-mix Bundts and pound-cake-style cakes that rely on extra eggs for richness and stability. Fresh chopped strawberries behave similarly to those in other strawberry Bundts and strawberry “earthquake” cakes, adding little bursts of fruit and some visible color in the crumb.
Cheesecake filling
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
This filling is similar to the sweetened cream cheese mixtures used in cheesecake-stuffed Bundt cakes and strawberry cheesecake cakes, which typically combine softened cream cheese, sugar, and vanilla to form a simple cheesecake component. Powdered sugar dissolves more smoothly than granulated sugar, which is why many Bundt cheesecake fillings call for it.
Pan prep and basics
You’ll use a standard Bundt pan, fully greased and floured, and bake at 350°F (175°C). Thorough pan preparation is a major point of emphasis in Bundt recipes because the detailed shape and dense crumb mean cakes can stick if the pan isn’t treated properly.
Step-by-step: batter and filling
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan, making sure to get into every curve and crevice. Many strawberry Bundt and cream cheese pound cake recipes recommend using a baking spray with flour or brushing with melted butter and dusting with flour to reduce the risk of sticking. Tapping out excess flour will keep the outside of the cake from looking patchy.
Step 2: Mix the strawberry cake batter
In a large mixing bowl, combine the strawberry cake mix, instant cheesecake pudding mix, eggs, water, and vegetable oil. Beat the mixture until smooth and well combined, following the approach of other cake-mix Bundts where ingredients are mixed until no dry pockets remain but not overbeaten to avoid excessive gluten development.
Gently fold in the chopped fresh strawberries so they’re evenly dispersed throughout the batter. This is similar to strawberry Bundt recipes that advise folding in berries at the end to keep them from breaking down and bleeding too much color into the batter. If your strawberries are very juicy, a light pat dry with paper towels—like other fresh-strawberry cakes suggest—can help keep the crumb from becoming too wet around the fruit.
Step 3: Make the cheesecake filling
In a separate bowl, beat the softened cream cheese until completely smooth, scraping down the sides to eliminate any lumps. Add the powdered sugar and vanilla extract, then mix until the filling is creamy and uniform. This mirrors the straightforward cream cheese filling used in many cheesecake Bundt and strawberry cheesecake “upside-down” Bundt recipes, which rely on a simple sweetened cream cheese mixture that bakes into a soft center.
If the filling feels very loose, chilling it briefly can help it firm slightly; some cheesecake Bundt recipes mention that a slightly thicker filling is easier to control when layering so it stays in the center.
Assembling the layered Bundt
Step 4: First layer of batter
Pour about half of the strawberry cake batter into the prepared Bundt pan and spread it into an even layer. Many cheesecake-stuffed Bundt recipes specify using roughly half the batter beneath the filling to form a solid base and prevent the cheesecake layer from sinking to the bottom.
Step 5: Add cheesecake filling in the center
Carefully spoon the cheesecake filling over the first layer of batter, keeping it as centered as possible and avoiding contact with the inner or outer sides of the pan. This is a key method used in cheesecake Bundt cakes: if the filling touches the sides, it can bake out, leak, or create weak spots where the cake is more likely to stick or crack.
Work slowly and gently, letting the filling sit as a ring suspended in the middle layer of the cake. If you need a guide for readers, you can describe it as “floating a cheesecake ribbon” inside the Bundt, similar to descriptions in other cheesecake-stuffed Bundt recipes.
Step 6: Top with remaining batter
Pour the remaining strawberry batter over the cheesecake filling, taking care to cover it completely and seal the filling in. Spreading gently with a spatula helps push the batter to the sides without mixing it into the filling, which is the same technique used in layered Bundt and swirl cakes where you want clean separation.
Baking, cooling, and unmolding
Step 7: Bake
Place the filled Bundt pan into the preheated oven and bake for about 50–60 minutes. This bake time aligns with many cake-mix Bundt cakes boosted with pudding and mix-ins, where the dense structure needs close to an hour to fully set. Start checking around 50 minutes: a toothpick inserted into the cake portion (not directly into the cheesecake center) should come out clean or with a few moist crumbs.
If the top appears to be browning too quickly while the center still needs time, loosely tent the pan with foil, just as other strawberry Bundt and cream cheese pound cakes suggest to avoid an over-browned exterior.
Step 8: Cool and invert
Once baked, remove the pan from the oven and allow the cake to cool in the pan for about 10–15 minutes. This short rest is standard for Bundts; cooling slightly helps the cake contract a bit from the pan sides and firm up enough to unmold without tearing. After 15 minutes, place a wire rack or serving plate over the pan and invert to release the cake.
Tapping the pan gently or giving it a slight twist, as recommended in many Bundt cake instructions, can help coax the cake out if it seems reluctant—though heavy greasing and flouring combined with the partial cooling period usually do the job. Let the cake cool completely on the rack before slicing, so the cheesecake center can set fully and hold its shape.