Strawberry Bundt Cake

It’s always strawberry season when freeze-dried strawberries are involved! This bundt cake is sweet, moist, and full of fruity strawberry flavor.

Cake - 1 16-oz boxed white cake mix
Cake - 2 tbsp all purpose flour
Cake - 3 large eggs
Cake - 3/4 cup water
Cake - 1/2 cup canola oil or vegetable oil
Cake - 1 - 4 serving package of sugar free or regular strawberry flavored gelatin
Cake - 2.5 cups Brothers All Natural Strawberry Fruit Crisps (5 small bags, or 1.5 larger bags)
Glaze/Topping - 1 1/2 cup powdered sugar
Glaze/Topping - 3 tbsp to 1/4 cup milk (adjust to your preference)
Glaze/Topping - Additional crushed freeze dried strawberries, for topping

1
Preheat oven to 350 degrees F. Spray a 10 cup bundt pan with nonstick cooking spray.
2
In a large bowl, combine all ingredients except strawberries. Mix with an electric mixer on low until combined. Fold in freeze-dried strawberries. Pour batter into prepared bundt pan and smooth surface.
3
Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan for about 10-15 minutes, the invert into serving plate. Cool completely.
4
To make the glaze, combine powdered sugar and milk. Adjust the amount of milk to get the consistency you desire.
5
Once cake is completely cooled, glaze the top and sprinkle crushed freeze dried strawberries on top. Allow to set before serving.

RECIPES