I thought we needed a festive Valentine’s Day cake today…and when I think Valentine’s Day, I think strawberries. This little upside down cake is just another version of my 100 Bundt Cakes. It’s the little cake method that keeps on going :).
Super simple, very delicious and of course, festive!
1 (21 oz) can of strawberry pie filling
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
2 cups slivered almonds, toasted
2 teaspoons almond extract
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan. Pour your strawberry pie filling down around the bottom of your bundt pan (so when you flip it over at the end, it will be on top). Set aside.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in toasted almonds and almond extract. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Next, invert the cake onto a serving plate to finish cooling.
Almonds and strawberries just go together. Make this cake and enjoy it with your sweeties!