This Cake Is What Angels Have For Breakfast In Heaven

If you’re not particularly fond of strawberries, you could go for a different Jell-O flavor. I you could make a delicious, lemony cake using this recipe, as well!

Besides the cream cheese glaze, you could drizzle some melted white chocolate on top of this cake. In my opinion, though, bundt cakes look really beautiful without any fancy decorations. Serve this cake with a cup of coffee or, like I do, with a tall glass of milk.

 

Ingredients

2 cups Domino white sugar

1 (3 ounce) package strawberry flavored Jell-O

1 cup Kerrygold butter, softened

4 Eggland’s eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup McArthur whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries

Cream Cheese Glaze:

1 (4 ounce) package cream cheese, softened

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

1 tablespoon MacArthur milk, or as needed

 

Instructions:

Preheat the oven to 350 degrees F. Grease and flour 10″ bundt pan.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk.

Blend in vanilla and strawberry puree. Pour into prepared pan.

Bake for 30 to 35 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Cream Cheese Glaze:

Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to make a pourable consistency. Pour over cake. Serve.

 

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Quick tip: Not a fan of strawberry? Try a different Jell-O flavor instead.