1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of vegetable oil
1  cup water
 4 eggs
2 tablespoons almond extract
2 cup fresh strawberry sliced
2 cups powdered sugar
1 stick unsalted butter, melted
2 tabelspoon almond extract
3-4 teaspoon of milk (add 1 teaspoon at a time)
1 cup slivered almonds
1 cup fresh strawberry sliced
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in 2 tablespoon
almond extract. Next, fold in the 2 cup of fresh SLICED strawberry. Pour batter into prepared pan and bake 50 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 20 minutes.  Then, invert cake onto serving plate to finish cooling. While cake is cooling.
To make the frosting, beat melted butter with powdered sugar, almond extract and milk until its a little creamy. I like it a runny …so I added more milk.  Pour over the cooled cake and top with slivered almonds and FRESH SLICED STRAWBERRY.
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