Made with simple pantry items, this Strawberry Bundt Cake has a delicious homemade marshmallow cream filling.
This is the recipe you need to bake if you're looking to impress your friends and family with a mouthwatering dessert that looks as good as it tastes!
This easy dessert will become a guaranteed favorite that everyone will enjoy...and it's surprisingly simple to make!
Check out all the other cake mix hacks for even more delicious recipes.
This recipe isn’t just easy to make—it looks straight out of a bakery! The creamy sweetness of the marshmallow filling pairs perfectly with the strawberry-flavored cake layers, creating a dessert that’s bursting with flavor.
I use cake mixes often in my baking and have mastered the art of transforming them into something that tastes completely homemade.
If strawberry isn’t your style, this recipe works just as beautifully with a chocolate cake mix too!
Check out my other Cake Mix Baking Secrets that includes a fun free printable with helpful tips for making more Easy Dessert Recipes.
Table of Contents
- How to make sure a cake doesn't stick to the pan:
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Directions
- Baking Instructions
- Prepare the Marshmallow Cream Filling
- How to Fill Plastic Decorating Bags
- How to Fill the Strawberry Bundt Cake
- Serving Tips
- Before You Begin!
- Recipe FAQ's
- Storing Tips
- More Strawberry Recipes to LOVE
- 📖 Recipe Card
- 💬 Comments
How to make sure a cake doesn't stick to the pan:
When it comes to baking a cake, one of the most frustrating things can be having it stick to the pan. There are a few things you can do to help prevent this from happening:
- Make sure the pan is properly greased. You can use either butter or cooking spray, but make sure you get into all the corners and crevices.
- Dust the pan with flour or cocoa powder. This will create a barrier between the cake and the pan.
- Tap the pan on the counter a few times before adding the batter. This will help to remove any air bubbles that might be present.
- You can also line the pan with parchment paper like I do with my Pumpkin Bread Recipe.
- When you're ready to bake, make sure the oven is preheated to the correct temperature before adding the cake batter. Once the cake is baked, allow it to cool in the pan for a few minutes before turning it out onto a plate or wire rack.
- If the cake does stick to the pan, you can try running a thin knife around the edge of the cake.
Baker's Joy Baking Spray with FlourMore InformationPam Baking Spray with FlourMore Information
I made this cake and my two kids loved it. My son wants it for his birthday cake so will make again. It is very good and turned out pretty!
- Connie Harned
Helpful Kitchen Tools
Disposable Piping Bags Pastry BagsMore InformationOriginal Bundt Pan, 12 CupMore InformationKraft Jet-Puffed Marshmallow CremeMore InformationJell-O Strawberry Gelatin Mix 3 ozMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Ingredients for the Cake
Ingredients for the Marshmallow Cream Center
Step-by-Step Directions
Step 1: In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix until well combined.
Baking Instructions
Step 2: Pour the batter into your prepared Bundt Cake Pan that's been sprayed with non-stick cooking spray. 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.
Prepare the Marshmallow Cream Filling
Step 3: In a large bowl, cream the butter until light and fluffy, then mix in the marshmallow fluff, powdered sugar, and vanilla until well combined. Gradually add the heavy whipping cream, mixing after each tablespoon, until the mixture reaches a smooth, pipeable consistency.
How to Fill Plastic Decorating Bags
Here’s an easy tip I’ve shared before on how to fill the plastic decorating bags:
- Take a large plastic storage bag or a disposable decorating bag, and place it inside a large drinking glass or tall jar.
- Cuff the excess bag over the sides of the glass.
- Make sure the inside of the bag is smooth by pressing it to the sides of the drinking glass.
- Spoon the batter into the bag using a spatula being careful not to fill it all the way up or the batter will overflow once you start squeezing.
- Gently lift the bag out of the glass jar and squeeze it gently to work the batter down into the bottom of the bag.
- Twist the end of the bag and snip one corner with the kitchen scissors.
How to Fill the Strawberry Bundt Cake
Step 4: Turn the bundt cake upside down and scoop 8-10 holes using a teaspoon, small cookie scoop, or melon baller. Deepen them with the end of a wooden spoon. Pipe marshmallow cream into each hole and enjoy!
Serving Tips
Step 5: To flip the cake, place a cake plate on top, then carefully turn it over. Dust with powdered sugar, slice, and enjoy!
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Make a box cake taste like a bakery cake by swapping water for milk, adding an extra egg, and using melted butter instead of oil. Enhance the texture with sour cream, mix gently, bake at 325°F for an even rise, and brush with simple syrup for extra moisture.
Some professional bakers use box cake mix as a base but enhance it with extra ingredients like milk, butter, sour cream, or additional flavorings to create a more homemade taste and texture. However, many prefer baking from scratch for complete control over flavor, texture, and quality.
Storing Tips
Refrigerator: If you have a cake with perishable filling, such as this bundt cake with the marshmallow cream, it's best to store it in the refrigerator. You can use a cake keeper with lid to store the cake. It works great for transporting cake as well!
Freezer: Because of the marshmallow filling, this cake will not freeze well.
More Strawberry Recipes to LOVE
- Strawberry Lemonade
- Cheesecake Stuffed Strawberries
- Homemade Strawberry Sauce
- Strawberry Buttermilk Pound Cake
📖 Recipe Card
Strawberry Bundt Cake with Marshmallow Cream Filling
Equipment
Ingredients
For the Strawberry Cake
- 1 box strawberry cake mix
- 4 eggs
- 1 ⅓ cup water
- ⅔ cup vegetable oil
- 3 oz box of strawberry Jello
For the Cream Cheese Filling
- 1 stick unsalted butter - softened
- 7.5 oz. Marshmallow fluff
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- 4 tbsp. heavy whipping cream
Instructions
- Preheat oven to 350 degrees and prepare a bundt cake pan with non-stick spray.
- In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix 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.
- In a large bowl, cream the butter 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 tbsp.
- 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, cut and enjoy!
Notes
Wordle Solver says
This strawberry bundt cake sounds amazing! Love that it's made with simple pantry items. The tip about preventing the cake from sticking is super helpful. Can't wait to try it!
Penny Struebig says
This looks amazing! Can't wait to try it. Thanks for sharing the recipe on Thinking Out Loud Thursday!
Esme Slabbert says
Love the cream filling, looking so incredibly good.
Thank you for sharing and participating at SSPS 348. See you at #349
CRYSTAL MCGLOWN says
It gave me a idea for my granddaughters 1st Tea and Hat Afternoon. I made a layer cake instead of a bundt cake. I put the marshmallow filling in between layers and the lower layer and piped a design around the bottom with strawberries. I covered the top with white chocolate that poured over the edge down the side of the top layer. Then toped it off with a design using "Hello Baby" pink organic freeze dried edible roses, white and pink chocolate covered strawberries.
Amy says
What a sweet little cake with a surprise inside! I wanted to let you know that I featured this post on my blog if you want to check it out: Thanks!
Connie Harned says
I made this cake and my two kids loved it. My son wants it for his birthday cake so will make again. It is very good and turned out pretty even though it didn't last long.
Lois says
Best comment of the day! Thank you!!!
Anna Violette says
We used to make a similar cake in the 1980's. The filling was Marshmellow Fluff, mayo and cream cheese. You actually scooped out the ring and placed the filling on the inside. It was just an Angel food cake plain. Then you topped with cool whip and fresh strawberries. It was the best thing ever.
Lois says
That sounds yummy too!!! Thank you for visiting.
amy says
What a fun treat for Valentine’s Day! Pinned!
Lois says
Thank you for pinning Amy!
Christine says
Does this need to be refrigerated?
Lois says
I think you can keep it out of the refrigerator for a few hours until you're ready to serve if you prepare it on the same day. You should refrigerate any leftovers.
Marisa F. Stewart says
What a pretty cake and the marshmallow filling is making me lick my lips. Our grandsons would love that cake - especially the ooey gooey part. I'm pinning to make it next weekend.
Jolina says
This looks soooo good! Sadly I don't see any strawberry cake mixes around here 🙁 Maybe it's a US thing? Or perhaps I haven't been looking hard enough... I've been waiting to make something with marshmallow fluff though. That thing's so good!
Elle says
I wanted to make this cake (again) but was out of strawberry cake mix. So, I ended up finding a from scratch strawberry cake recipe then I just added a little more of the strawberry jello mix than the strawberry cake recipe called for (but less extra jello mix in total than this recipe calls for. Just enough to get a stronger taste of the strawberry and jello) and it turned out beautifully.
Veena Azmanov says
Thanks for your detailed recipe. This cake looks so delicious and mouth melting and flavorful too.
Gloria | Homemade & Yummy says
Love the marshmallow cream in this delicious cake. I love bundt cakes. No fancy decorating needed.
Lois says
I feel the same way about a bundt cake! Thanks for visiting.
Marie says
Yes please - love that its easy to make too! Thanks for sharing the recipe with us at the Talk Of The Town Party 🙂 Pinned