This Strawberry Bundt Cake is the absolute best and starts with a cake mix and has a delicious Marshmallow cream filling that makes it amazing!
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Easy Semi-Homemade Strawberry Bundt Cake
This is a semi-homemade Bundt cake recipe that is easy to make and bursting with Strawberry flavor. Perfect summer dessert to serve at cook-outs or take to any social event.
Using a cake mix is a great shortcut when you don't have a lot of time. This recipe starts with a cake mix but adds other ingredients like a box of strawberry Jello and Marshmallow fluff to take it up a notch for an incredible tasting Strawberry cake.
Baking Tips For The Best Bundt Cake
Make sure your eggs are at room temperature. This helps them blend more evenly in the batter.
Always accurately measure out your ingredients for best results.
Use a non-stick spray that contains flour such as Baker’s Joy and make sure to cover every surface in the Bundt pan for easy cake removal.
Don't over mix the batter to avoid ending up with a dry tough cake.
After adding the batter to the Bundt pan lightly tap the pan to remove any air bubbles and evenly distribute the batter.
Ingredients
- strawberry cake mix
- eggs
- water
- vegetable oil
- box of strawberry jello
Cream Filling
- unsalted butter
- Marshmallow fluff
- powdered sugar
- vanilla extract
- heavy whipping cream
How To Make Strawberry Bundt Cake With Cream Filling
Preheat oven to 350 degrees and prepare a Bundt cake pan with non-stick spray.
Mix together the cake mix, eggs, water, vegetable oil and jello mix in a large bowl until well combined.
Pour the batter into your prepared pan.
Bake for 35-40 minutes, until a toothpick comes out clean. Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.
Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is cooled before making filling.
Cream the butter in a large bowl until it’s light and fluffy. Add in the fluff, powdered sugar and vanilla and mix until well combined.
Slowly add in the heavy whipping cream and mix after each tablespoon. Stop adding the heavy cream once the consistency is creamy enough to be piped.
Carefully turn the Bundt cake over on it’s top.
Using a teaspoon, small cookie scoop or melon baller, scoop out 8-10 holes in the bottom of the cake. Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill.
Scoop the filling into a piping bag and fill each of the holes up with the cream filling.
To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over.
Dust with some powdered sugar.
How Do You Keep A Bundt Cake Moist?
You can either keep in on a cake stand with a lid or you can keep it moist by covering it with plastic wrap.
How Do I Store The Cake?
Store the cake sealed with a lid or covered with plastic wrap in the refrigerator for up to 3 days.
Check out my favorite kitchen items on Amazon!
This Wilton Stainless Steel Small Scoop is a must have for baking.
I have this Pyrex 3 Piece Glass Mixing Bowl Set and use them all the time.
These Glass Measuring Cups come in handy when cooking or baking.
I hope you try this delicious Strawberry Bundt Cake. Come back and let us know how you liked it by leaving a comment!
Strawberry Bundt Cake With Cream Filling
Ingredients
- 1 box strawberry cake mix
- 4 eggs
- 1⅓ cup water
- ⅔ cup vegetable oil
- 3 ounce box of strawberry Jello
Cream Filling
- 1 stick unsalted butter, softened
- 7.5 ounce Marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees and prepare a Bundt cake pan with non-stick spray.
- Mix together the cake mix, eggs, water, vegetable oil and Jello mix in a large bowl until well combined.
- Pour the batter into your prepared pan.
- Bake for 35-40 minutes, until a toothpick comes out clean.
- Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.
- Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is cooled before making filling.
- Cream the butter in a large bowl until it’s light and fluffy. Add in the fluff, powdered sugar and vanilla and mix until well combined.
- Slowly add in the heavy whipping cream and mix after each tablespoon. Stop adding the heavy cream once the consistency is creamy enough to be piped.
- Carefully turn the Bundt cake over on it’s top.
- Using a teaspoon, small cookie scoop or melon baller, scoop out 8-10 holes in the bottom of the cake. Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill.
- Scoop the filling into a piping bag and fill each of the holes up with the cream filling.
- To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over.
- Dust with some powdered sugar.
Notes
