Strawberry Rhubarb White Creme Bundt Cake Recipe

Strawberry Rhubarb White Creme Bundt Cake Recipe

15 min
50 min


3/4 cup each frozen rhubarb and strawberries (175 mL)
1 1/2 cupsgranulated sugar, divided (375 mL)
1 cup unsalted butter, softened (250 mL)
3 eggs (3)
2 tspvanilla extract (10 mL)
1 cup sour cream (250 mL)
1/2 tspbaking soda (2 mL)
3 cupsall-purpose flour (750 mL)
1 tbspbaking powder (15 mL)
2 1/2 cupsHERSHEY'S CHIPITS White Creme Chips, divided (625 mL)
2 tspvegetable shortening (10 mL)


    1. Preheat oven to 350°F (180°C).

    2. Combine rhubarb and strawberries in a saucepan with ¼ cup (50mL) sugar. Cook over medium heat for 8 to 10 minutes or until softened. Remove from heat and lightly mash with a fork. Let cool while you make the batter.

    3. Beat butter with remaining sugar until light and fluffy. Add eggs one at a time blending after each addition. Add vanilla and blend well.

    4. Dissolve baking soda in sour cream in a small bowl. In a large bowl, whisk flour with baking powder. Blend sour cream and flour into butter mixture alternating until just combined. Stir in 2 cups (500mL) of the white creme chips. Gently fold in cooked fruit. Spoon batter evenly into a greased 12-cup (3 L) Bundt pan.

    5. Bake for 50 to 60 minutes or until a tester inserted into the cake comes out clean. Allow cake to cool for 15 minutes and then turn out onto a rack and let cool completely.

    6. Melt remaining ½ cup (125mL) white creme chips with shortening in a heatproof bowl in microwave on medium for 1 to 1 1/2 minutes, stir until smooth and drizzle over cake.

    Makes 12 - 14 servings.

    • If you prefer, use only strawberries, or other favorite frozen fruit like peaches, raspberries or blueberries.
    • Cake freezes well.
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