Strawberry Bundt Cake with Marshmallow Cream Filling
This Strawberry Bundt Cake has a Cream Cheese Filling surprise inside and is sprinkled with powdered sugar. This cake looks amazing but is so easy that anyone can make it.
Preheat the oven to 350 degrees. Spray a bundt cake pan with non-stick spray.
In a large bowl, mix together the cake mix, eggs, water, vegetable oil and Jell-O mix until well combined. Pour the batter into your prepared bundt pan.
Bake for 35-40 minutes. Test for doneness by poking with a toothpick. If it comes out clean, it is done baking. Let stand for 10 minutes to cool, and then flip the cake onto a cooling rack until completely cooled.
While the cake is cooling, prepare the marshmallow cream filling. In a large bowl, cream the butter until it’s light and fluffy. Add in the marshmallow fluff, powdered sugar and vanilla extract, and mix until well combined. Slowly add in the heavy whipping cream by the tablespoon and mix after each tablespoon. Stop adding the heavy cream once the consistency is creamy enough to be piped.
Once the cake is cooled, carefully turn it over on it’s top. It’s important to wait until the cake is cooled.
Using a teaspoon or melon baller, scoop out 8-10 holes in the bottom of the cake. You can make the holes a little deeper by pushing them in with a wooden spoon. This creates a nice little well to fill with cream.
Scoop the filling into a piping bag, cut the tip of the bag, and fill each of the cake 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.