Strawberry Pudding Cake

Ingredients

• (15.25 ounce) packageFrench vanilla cake mix (such as Duncan Hines®)
• (3 ounce) packageinstant strawberry pudding mix
• cup water
• large eggs, lightly beaten
• 1/4 cup can ola oil
• 1/4 cup sdiced fresh strawberries
• 1/2 cup spowdered sugar
• tablespoon unsalted butter, softened
• 1/2 teaspoon strawberry extra ct, or to taste
• tablespoon smilk, or as needed

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
3. Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4. Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
5. Pour icing over the cooled cake.