Strawberries and Cream Bundt Cake Dupe with White Chocolate

Preparation of the Cake Batter and Baking

1. Prepare the dry/wet base: In a large mixing bowl, combine the strawberry cake mix, instant vanilla pudding mix, Greek yogurt, mashed strawberries, milk, melted butter, vegetable oil, vanilla extract, and all 5 eggs (4 eggs + 1 extra). Mix until the batter is smooth.
2. Hydrate the batter: Cover the bowl with plastic wrap and let it sit for 15-45 minutes.
3. Prepare the oven and pan: While the batter hydrates, preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan.
4. Add chocolate and bake: Remove the plastic wrap, fold in the chopped white chocolate bits, and pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean.
5. Cool and wrap: Let the cake cool in the pan for 15 minutes. Carefully remove it from the pan, place it on a cake plate or wire rack, and wrap it in plastic wrap to finish cooling completely.

Preparation of the Frosting and Assembly

1. Whip the base: In a bowl, combine the butter and cream cheese. Whip until light and fluffy.
2. Sweeten and flavor: Slowly add the powdered sugar and vanilla bean paste to the mixture, continuing to whip until combined.
3. Frost the cake: Once the cake is completely cool, pipe the frosting onto the cake, starting from the outside and moving towards the center hole.