A bundt cake may look like it belongs at a fancy party, but that doesn't mean it's difficult to create. These 3 recipes can be whipped up even while multitasking, and they're tasty enough that the entire family will approve.

This strawberries-and–cream cheese recipe is part pound cake, part bundt cake and completely delicious. Make the filling by mixing 2/3 cup sliced fresh or frozen, thawed strawberries in a saucepan with 1/4 cup each of sugar and water. Add 1 tablespoon of cornstarch and cook over low heat, stirring until the mixture thickens. Allow it to cool completely. Mix 8 ounces of room-temperature cream cheese and 1 1/2 cups of room-temperature butter with an electric mixer for two minutes on medium. Add sugar and continue beating for 5 minutes. Add in the eggs, then the cake flour and vanilla extract, mixing all along. Pour 2/3 of the cake batter into a greased bundt cake pan, and then spoon the strawberry filling on top, keeping it away from the sides of the pan. Use a knife to gently swirl the strawberries into the batter. Add the rest of the batter and bake in a preheated 325-degree oven for 75 to 90 minutes. Allow the cake to cool for 15 minutes before flipping the pan onto a serving tray to release.

This milk bundt cake recipe is simple because all the ingredients can be mixed in at once. It's also a basic recipe that's not too sweet, making it perfect for pairing with fresh fruits such as strawberries or sliced peaches. To make milk bundt cake, mix 1/2 cup soft unsalted butter with 3 eggs, a pinch of salt, 1 cup of finely granulated sugar, 1 1/2 cups of regular flour, 1/2 cup milk and 1 teaspoon each of baking powder and vanilla extract. Combine with an electric mixer for 5 to 6 minutes until the batter is smooth. Pour the batter into a greased and floured bundt cake pan, and then bake for approximately 40 minutes in a preheated 350-degree oven. Allow the pan to cool for a few minutes before tapping it down on the counter to loosen the cake from the pan. Flip the pan onto a serving tray to release the cake, and then sprinkle the cake with powdered sugar.

Chocolate drizzle makes everything better, including this one-bowl bundt cake recipe. To make the cake, whisk together 3 cups of all-purpose flour with 1 3/4 cups sugar, 3/4 teaspoon salt and 1 1/2 teaspoons baking powder in a mixing bowl. Add 4 large eggs, 3/4 cup canola oil, 1 cup milk or cashew milk and 1 tablespoon vanilla extract, combining with an electric mixer set to medium until the batter is smooth. Pour the cake batter into a greased, floured bundt cake pan and bake at 350 degrees for 40 to 50 minutes until the cake is golden and springy.

As the cake pan cools on a wire rack, make the chocolate drizzle by combining 3/4 cup semisweet chocolate chips and 1/4 cup heavy cream in a microwave-safe glass bowl. For a vegan version, use vegan chocolate chips. Microwave in 10- or 15-second increments, stirring each time, until the cream is hot and chips have melted. Stir in a pinch of salt and keep stirring to make a smooth glaze. Flip the cooled cake pan onto a serving tray to release the cake, and drizzle the chocolate over the top. Make the cake even more festive by adding sprinkles.