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Strawberry Bundt with Lemon Curd Cream Frosting

Strawberry Bundt with Lemon Curd Cream Frosting

Recipe shared by:Duncan Hines

Make this refreshing and fruity cake for your next BBQ.

  • Hands-on Time: 20 Minutes
  • Total Time: 90 Minutes
  • Servings: 12 to 16 slices
  • Difficulty: EASY


  • 1 package Duncan Hines® Decadent Decadent Strawberry Cheesecake Cupcake Mix
  • ¾ cups water
  • ¼ cups melted butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 4 Tbsp. (1/2) stick) butter, softened
  • 4 oz. cream cheese, softened
  • ¼ cup lemon curd
  • lemon slices
  • finely grated lemon peel (optional)

Baking Instructions

  • Preheat oven to 350ºF. Grease and flour 10-inch Bundt® or tube pan.
  • Combine cupcake mix, water, melted butter, eggs and vanilla in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
  • Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  • Combine softened butter, cream cheese and lemon curd in large bowl. Beat until light and fluffy. Gradually add Frosting Pouch and beat until combined, about 3 minutes.
  • Spread frosting on cake. Garnish with lemon slices and lemon peel.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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