I always feel a bit like a cheater whenever I make something out of a boxed mix, especially cake. I mean, c'mon, we all do it, but I always feel that little voice in the back of my head squealing "you could be making this from scratch you lazy bum!"
That's why I'm grateful for recipes like this. It's been completely dolled up as a lovely homemade strawberry cake, swimming in sweet lemon glaze, just begging to be soaked up and licked off the plate. No one needs to know that it took about two minutes to mix up and cost about five dollars. It can be our little secret.
Strawberry Bundt Cake with Lemon Glaze
1 (18 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe)
1/3 cup vegetable oil
1 cup water
3 large eggs
2 tablespoons sour cream (heaping tablespoons)
2/3 cup strawberry (either fresh strawberries pulsed a few times with food processor or strawberry pie filling drained w)
1 dash cooking spray (Bakers Joy works best)
1 3/4 cups powdered confectioners' sugar (or 2 cups if thicker texture desired)
5 tablespoons fresh lemon juice
1.Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
2.Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
3.Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
4.Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
5.Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.