In a large bowl combine cake mix, pudding mix, flour, and sugar and whisk thoroughly
Add eggs, oil, and milk and stir and until the batter is smooth
Pour the batter into the prepared bundt pan
Bake in oven for 30-35 minutes or until a toothpick comes out clean when inserted into the cake
Remove cake from oven and let cool completely before removing from the bundt pan and transferring to a wire cooling rack
Drizzle icing over cooled cake
White Chocolate Strawberry Icing
Wash strawberries and slice into fourths.
Place sliced strawberries into a mesh strainer and mash them through to make a strawberry "juice". You should end up with about 2 tablespoons. (you could also make a strawberry puree in a food processor to use the whole strawberry. You just need 2 tablespoons of strawberry liquid)
In a stand mixer beat softened butter and strawberry pulp until fluffy
Add in powdered sugar one cup at a time and set aside
In a microwave safe bowl, melt white chocolate chips in the microwave 30 seconds at a time until completely melted. Stirring well between each session.
Stir white chocolate into the icing mixture. Add more strawberry pulp or powdered sugar if the frosting is too runny or thick. Keep in mind that the frosting will thicken up as the white chocolate cools
If the frosting is too thick to drizzle over the cake, pop it in the microwave for 20 seconds.
To drizzle the icing on the cake, pour liberal spoonfuls of icing around each section of the bundt cake