Strawberry Bundt Cake With Cream Filling
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!
Servings: 12
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
Store the cake sealed with a lid or covered with plastic wrap in the refrigerator for up to 3 days.