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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Cheap, delicious and simple. Tip of my hat goes to the inspiration provided in Too Much Chocolate Cake. Enjoy! Ingredients:
1 (18.25 ounce) package strawberry cake mix |
1 (5.1 ounce) package instant vanilla pudding mix |
1 cup sour cream |
1 cup vegetable oil |
4 eggs |
1/2 cup warm water |
1 (16 ounce) container prepared strawberry frosting, divided |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan such as a Bundt® pan.
2. Combine the cake mix and pudding mix in a bowl. Thoroughly whisk together the sour cream, vegetable oil, eggs, water, and 1/4 cup frosting in a separate bowl, then stir into the cake and pudding mixture. Pour the batter into the prepared tube pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Frost the cooled cake with the remaining strawberry frosting.
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