Since it was fresh strawberry season here this month I thought instead of making
shortcake I would make a Bundt cake using what I had in my cupboard. It was
simple to throw together and it was wonderful plain with coffee. My grandson kept
telling me it tasted like cherries but I think it was the almond extract .
I think you could make this with any flavoring and pudding flavor you wanted and
I am sure any fruit or caramel topping would be great too but strawberries were
fantastic. This cake rises quite a bit while baking and settles when it's cooled.
Hope you like it as much as we did. Sorry I didn't take a picture of the cake either.
Preheat your oven to 350 degrees.
Grease and flour a 10 inch Bundt pan .
In your mixer bowl blend on low;
4 lg. large eggs
1 cup cold water
1/3 cup canola oil
1 Tbs. Almond Extract
1/4 cup sugar
Add and stir in; 1 standard white cake mix
1 3.4 oz box of Instant Vanilla pudding
4 tbs. all purpose flour
Beat with mixer about 3 mins. until blended well and pour into the pan. Bake 40 to
45 mins. until a toothpick comes out clean. Cool for 30 mins in the pan and then
remove cake and place on a serving plate to cool completely.
Serve in thin slices with strawberries and fresh whipped cream. Place any leftover
cake in an air tight container.
