Strawberry crunch pound cake
1 box strawberry cake mix
1 cup all-purpose flour
1 cup granulated sugar
1 cup unsalted butter, softened
1 cup sour cream
4 large eggs
1 teaspoon vanilla extract
1 cup strawberries, diced
1 cup crispy rice cereal
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
In a large mixing bowl, combine the cake mix, flour, sugar, softened butter, sour cream, eggs, and vanilla extract. Mix well until all the ingredients are incorporated and the batter is smooth.
Gently fold in the diced strawberries and crispy rice cereal into the batter.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
In the meantime, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake has cooled, drizzle the glaze over the top of the cake.