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Add the flavors of spring to this decadent Chocolate Covered Strawberry Rhubarb Bundt Cake. With a secret ingredient, this cake goes from good to amazing! This post contains affiliate links and I will be compensated if you click on and purchase through them.
It all started when our Relief Society celebrated it’s 174th birthday back in March. As a committee, we decided to serve up bundt cakes. I thought for sure I was going to be in trouble because years ago I threw out my bundt pan because no matter what I did the cake always stuck inside. I agreed to make a cake, though and left with a few pointers for getting the whole cake out.
First, I hit up Pinterest and found this recipe for White Chocolate Raspberry Bundt Cake at Baked in Arizona. I couldn’t pass it up! Next, I had to find a new bundt pan
When I flipped that cake over and it actually came out I most definitely did a happy dance and squealed like a little girl. Who knew you had to let the cake completely cool first? OK, that’s not all I did but hang on for the next tip. First, I have to tell you about this Chocolate Covered Strawberry Rhubarb Bundt Cake. After we enjoyed the White Chocolate Raspberry Cake, my sister in law turns to me and says “Too bad you couldn’t make it a cheesecake bundt cake”.
Oh, she knows me so well! That got my wheels turning, and thanks to a not-so-secret ingredient, that’s exactly what this Strawberry Rhubarb Bundt Cake is! Well, at least as close as you can probably get to making a cheesecake in a bundt pan. The secret? Cheesecake flavored pudding!
2 Tips for Removing a Bundt Cake from the pan successfully
- You must let it cool completely! I always thought just until it’s warm was good enough. NOPE! Let that cake sit for a few hours until it’s completely cool to the touch. Time to learn a little patience.
- Mix 1 TBS vegetable oil, 1 TBS shortening, and 1 TBS flour. Using a pastry brush, brush the mixture all over the pan, taking special care to get in all the grooves. I’ve tried finding where I got this tip from, and the video seems to have disappeared. This has worked like a charm, and so much better than greasing and flouring.
- 1 box Vanilla Cake Mix
- 2 3.4oz boxes Cheesecake Flavored Pudding Mix
- 4 large eggs
- 1/2 cup Water
- 1/2 cup Oil
- 12oz bag semi-sweet chocolate chips, separated
- 21 oz can Strawberry/Rhubarb pie filling
- 4oz cream cheese
- 2 TBS butter
- 1 cup powdered sugar
- 1 tsp chocolate exrtract
- 6-8 strawberries
- Preheat oven to 325° F.
- Mix together cake mix, pudding mix, eggs, water, and oil. Set aside.
- Chop 1 cup of chocolate chips. Mix into the cake batter.
- Pour 1/3 batter into bundt pan.
- Layer 1/2 the pie filling.
- Repeat until cake batter and pie filling are all in pan.
- Bake for 1 hour 15 minutes.
- Melt 1/2 cup chocolate chips in the microwave. Set aside to cool.
- Beat cream cheese, butter, powdered sugar, and chocolate extract until smooth.
- Add melted chocolate and beat until smooth.
- Set aside.
- Melt the last 1/2 cup of chocolate chips. Dip whole strawberries in and set aside to cool and harden.
- When cake is done, top with frosting, and chocolate covered strawberries. Enjoy
- Grease bundt pan with a mixture of 1:1:1 mixture of oil, shortening, and flour. Let cake cool completely before removing from pan.
Giveaway
Since I can’t physically send you this delicious Strawberry Rhubarb Bundt Cake, I’ll be sending one of you a brand new bundt pan so you can make it yourself!
Giveaway open to US 18+ Ends 5/31/16
YUM!!! I have a bundt cake pan that I hardly use but I think it is time to break it out. Thanks for sharing, this looks delicious.
I don’t have a bundt cake pan and I don’t know why. It’s time to get one (if I’m not lucky enough to win). That cake looks awesome.
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