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Strawberry Key Lime Cheesecake Bundt Cake

Strawberry Key Lime Cheesecake Bundt Cake! Alternating swirls of fresh strawberry pound cake and key lime pound cake layered with cheesecake filling, then drizzled with a tasty cream cheese glaze.

Yields 12 slices     adjust servings

Preparation 60m Cook Time 55m Total Time


    Cheesecake Filling

    • 8 ounces cream cheese
    • 1/2 cup granulated sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 teaspoons all purpose flour

    Cake Base

    • 2 cups all purpose flour
    • 1 tsp baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup unsalted butter
    • 1 2/3 cup granulated sugar
    • 4 eggs
    • 1/2 tablespoon vanilla extract
    • 2/3 cup milk

    Key Lime Cake

    • 1 lime, juice
    • 2 limes, zested
    • Green food coloring

    Strawberry Cake

    • 1/2 cup strawberries, hulled & chopped
    • Pink food coloring

    Strawberry Lime Glaze

    • 4 ounces cream cheese
    • 1/2 cup powdered sugar, sifted
    • 3 tablespoons lime juice
    • 1/2 teaspoon lime zest
    • 2 strawberries, hulled & chopped


    Cheesecake Filling:

    1. In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.

    Cake Base:

    1. Preheat oven to 325 degrees F and grease a 10-cup Heritage bundt pan with cooking spray.
    2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
    3. In a stand mixer, cream butter and sugar for 4-5 minutes on medium-high speed until pale and fluffy.
    4. Blend eggs in one at a time, fully incorporating after each addition. Add vanilla.
    5. With the mixer on low speed, add the flour mixture alternately with the milk, mixing until just combined.
    6. Separate the batter into 2 bowls. Fold lime juice, zest, and green food color into one, and fresh strawberries and pink food color into the other.
    7. Prepare 2 pastry bags and fill each with one of the batters. (Follow this tutorial to fill the pan.)
    8. Pipe the batter, alternating the colors, into the folds of the bundt pan, being careful to avoid spilling over into the other folds. 
    9. Once folds are filled, continue to fill pan until half full. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pipe the remaining batter in alternating layers and marble it if desired. Spread the batter evenly.
    10. Bake for 55-60mins or until a skewer comes out clean.
    11. Remove from oven and transfer pan to cooling rack for 10-15mins. Loosen the cake by tapping it against the counter to loosen it, then turn the cake out onto cooling rack to cool completely.

    Strawberry Lime Glaze:

    1. Combine cream cheese and powdered sugar in a small bowl. Use a mixer to cream, mixing until well combined. Muddle lime juice, zest and chopped strawberries in a mortar or in the bottom of a glass. Blend into the cream cheese mixture, adding more lime juice if necessary to thin. Pour glaze onto warm cake. Garnish with sliced strawberries and lime zest.


    Recipe Notes


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