Reviewed: Apr. 29, 2012

Perfectly, cute cake! I couldn't find strawberry extract so I used strawberry syrup for milk. I also used cocoa powder and chocolate syrup. All three flavors came through great. Thanks for sharing!

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Reviewer:

JenToBeach

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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 17, 2012

Made this delightful cake for Valentine's Day 2012. I used a yellow Betty Crocker cake mix and even though the recipe did not require, I added 1 pkg. of instant french vanilla pudding, 1 t. of pure vanilla extract and 1 cup of sour cream. I substituted 1 cup of milk for the water and used 1 teaspoon of raspberry extract instead of strawberry. Excellent moist bundt cake - it is a keeper!

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Reviewer:

Shearone

Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Jan. 30, 2012

What a fun cake! I took suggestion from other reviewers and used strawberry syrup and it lent just enough flavor. I didn't use the glaze, but used another glaze recipe from this site and the results were quite good. The kids really enjoyed it. Thanks

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Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Apr. 18, 2011

We loved this! The store was out of strawberry extract so I used raspberry extract instead. Very pretty cake.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 15, 2011

Let me start out by saying not usually a fan of box cake mix. Rating this after my second attempt. I just liked the neopolitan idea because I love neopolitan ice cream. In addition to choc. syrup added 2Tbs. unsweetened cocoa powder and used about 2 tsp. strawberry extract. The batter makes about 4 cups, divided into 3 equal amounts, and layered in bundt pan. It was moist and flavorful. Did not have that box cake artificial taste. Topped with vanilla glaze and chocolate glaze.

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Reviewer:

obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Aug. 31, 2010

AWESOME! Very pretty & impressive - Loved it! I did add twice the amount of strawberry extract and still could have used a bit more flavoring - also added extra chocolate in the cake. I was out of powdered sugar (go figure) so I used some Duncan Heinz Amazing Glaze (drizzle)Which comes in both chocolate & vanilla flavor. Thank You for this YUMMY recipe!

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Reviewer:

Suzie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: Aug. 26, 2010

Delicious. I made them as cupcakes baked at 350 degrees for about 20 minutes and doubled the strawberry extract.

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Reviewer:

nublet

Cooking Level: Intermediate

Reviewed: Jul. 25, 2010

the only thing i changed was i didnt have extract so i used strawberry syrup. Everyone loved this cake. it was moist and had an amazing flavor. i didnt measure the amount of syrups i used i just went by taste.

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Reviewer:

Robyn

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Jul. 21, 2010

We do not care for strawberry flavor and had no cherry extract so I used a half package of cherry jello instead. Very flavorful and moist. No need for food coloring.

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