Strawberry Cream Cheese Pound Cake

Ingredients:

For the Cake:

• 1 box strawberry cake mix
• 1 box (3.4 oz) instant cheesecake pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or strawberry juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
2. In a large mixing bowl, combine the strawberry cake mix and cheesecake pudding mix.
3. Add eggs, oil, milk, cream cheese, and vanilla extract.
4. Beat with a mixer on medium speed for 2–3 minutes until smooth and creamy.
5. Pour batter evenly into the prepared pan.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Optional Glaze

1. Whisk powdered sugar, milk (or strawberry juice), and vanilla until smooth.
2. Drizzle over cooled cake before serving.

Serving Tips

• Serve plain or with fresh strawberries and whipped cream.
• Refrigerate leftovers due to the cream cheese for best freshness.

Storage

Store covered in the refrigerator for up to 4 days. Let slices come to room temperature before serving.