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Tuesday, June 24, 2014

Strawberry Bundt Cake

I haven't had a lot to blog about lately.  Summer is busy and there isn't a lot of crafting or new projects going on.  Today is different.  It is recipe day.  Since the strawberries are in season, I thought I'd make a strawberry bundt cake.  Last year I blogged about taking the stems off the freshly picked berries.  This method makes it fun to clean the berries.

http://www.thecabincountess.com/2013/06/strawberry-season-in-wisconsin.html

Everything you need to make the cake.  You need a bundt pan, mini marshmallows, jello, strawberries

and a cake mix.


Strawberry Bundt Cake

2 cups of fresh sliced strawberries
6 oz. of strawberry (I used cherry) jello
3 cups mini marshmallows
1 yellow cake mix

Spray a bundt pan with cooking spray or grease the pan well.  Then in the bottom of the pan put the 2 cups of sliced strawberries.  Sprinkle the dry jello powder over the strawberries.  It looks like a lot but it will be fine.  Next put the 3 cups of mini marshmallows over the strawberry/jello mixture.

Now make the cake mix according to the package directions and pour into the bundt pan.

Bake at 350 degrees for 50 minutes or until toothpick comes out clean.  Let it cool some before turning it out on a plate. 

Fresh out of the oven. 

I turned it out a little too soon.  Let it cool enough so the juice will be set up.

The strawberries sit on top and swirl through the cake.

This cake should be stored in the refrigerator.  It can either be frosted with icing made from butter, powdered sugar and strawberry juice or topped with whipped topping.