So . . . it totally snowed yesterday, here in Utah, and it's May on Monday. That is crazy. This time of the year is NOT for snow, it's for warm sunshiny weather. All of my fruit trees have already started blooming and snow is the last thing you want, because you don't want it to freeze the blossoms. Hopefully they are all okay.
To help me think of Spring and Summer and warm weather, I made a super yummy Strawberry Poppy Seed Bundt Cake and covered it in vanilla frosting and fresh strawberries.
This cake is SO DANG GOOD and SUPER EASY TO MAKE. You just dump all the ingredients into one bowl, all at once, stir it up and bake. It is extremely moist and has a wonderful strawberry flavor. The chopped strawberries on top add a burst of fresh berry flavor and the vanilla frosting is a great sweet addition.
I did use store-bought frosting and I actually really like store-bought frosting. It's hard for me to not sit and eat it by the spoonful, but if you really do not want to use store-bought, feel free to use homemade. I have plenty of homemade frosting recipes on this site that would work great, but you will want to cut most of these recipes in half (Cream Cheese Frosting, Almond Buttercream, Marshmallow Frosting, White Chocolate Ganache or Strawberry Whipped Cream).
Strawberry Poppy Seed Bundt Cake
1 (15.25 oz.) pkg. strawberry cake mix
1 (3.4 oz.) box instant vanilla pudding mix
3/4 c. water
3/4 c. vegetable or canola oil
4 large eggs
1 c. sour cream or plain greek yogurt
1 tsp. vanilla extract or strawberry extract
2 Tbl. poppy seeds
1/2 (16 oz.) container vanilla frosting
1/2 c. chopped strawberries
Preheat oven to 350 degrees. Grease and flour a large bundt pan very well; set aside. Add the dry cake mix, dry pudding mix, water, oil, eggs, sour cream or yogurt, vanilla and poppy seeds to a large bowl and whisk together until well combined. Pour into the prepared bundt pan and smooth out evenly. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10-15 minutes. Then, invert to a cooling rack and cool completely.
When completely cooled, spread vanilla frosting over the entire cake and top with fresh chopped strawberries. Slice and serve.
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