Too Much Strawberry Cake Recipe -
Too Much Strawberry Cake Recipe
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Too Much Strawberry Cake

Recipe by  

"Cheap, delicious and simple. Tip of my hat goes to the inspiration provided in Too Much Chocolate Cake. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    2 hrs 30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2012

The grocery store didn't have strawberry cake mix so I used vanilla cake mix and vanilla pudding mix, it was awesome!

Most Helpful Critical Review
Apr 29, 2012

was hoping for more home made ingredients, will keep searching...


18 Ratings

Apr 10, 2012

I made this last night for a co-workers birthday today. It is delicious! However, I probably would reduce the oil to 3/4 cup. I also added 2 cups of white chocolate chips - yes, it's very sweet! Also, I microwaved the remainder of the strawberry frosting and drizzled it over the finished cake. Pretty as well as tasty!

Dec 07, 2011

I didn't have strawberry cake mix so I used lemon with lemon pudding! This is so good!

Jun 21, 2012

I made a very similar cake to this before (Lisa's chocolate cake ~ from this site). The main thing with this recipe is to reduce the oil to just 1/2 cup (1/2 cup of apple sauce also works very well). I did add one cup of white chocolate chips and 1 teaspoon of strawberry extract and one teaspoon of almond extract. I baked two of these cake for the guys at work and everybody loved it. The cake had disappeared so fast. The result was a very moist and flavorful bundt. certainly be making this cake again. Forgot to mention I used the Pilsbury cake mix.

Feb 27, 2012

This recipe and the Too Much Chocolate Cake recipe are now my go-to recipes for cupcakes. They come out so perfectly moist, fluffy, airy, and light with beautiful flavor and they rise nicely too. I think I put my first batch (which I did vanilla instead of strawberry) in the fridge for like an hour or two, and they were even better afterward. Love!

Aug 31, 2012

Used Pillsbury strawberry cake mix with pudding already in mix, 1 cup of sour cream, 3/4 cup of oil (other reviewers stated), 1/4 cup of pureed frozen strawberries that were nuked in the microwave, 4 eggs, and 1/2 t. of imitation strawberry extract. WOW! This is going to amazing with my strawberry cream cheese frosting!!!

Jun 17, 2012

I love this cake! Quick, easy, and super yummy!! I took some advice from the reviews and reduced the oil to 3/4 cup...added 1pkg of white chocolate chips...and microwaved the remaining icing and drizzled it over the cooled cake!! I also placed whole fresh strawberries in the center of the bundt cake. Ding ding ding...Winner!!!


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  • Calories
  • 609 kcal
  • 30%
  • Carbohydrates
  • 69.3 g
  • 22%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 36.1 g
  • 56%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 563 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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