Strawberry Bundt Cake with Marshmallow Cream Filling

Strawberry Bundt Cake starts out as another cake mix hack recipe but then is made even more delicious by adding a delicious marshmallow cream filling. Let me show you how to make this incredibly easy and delicious cake full of strawberry flavor! 

If you’ve been a follower or reader of mine for any amount of time, you know that this site is all about EASY recipes. Cake mixes are something I use a lot in my baking. I’ve learned over the years how to doctor a cake mix to make it taste NOT like a cake mix…if that makes sense! 

This cake is easily adapted to using a chocolate cake mix too! 

Here’s what one reader recently said about the recipe: 

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

Ingredients

Make sure you print out the recipe below and save it for later!

• Strawberry Cake Mix, 15.25 ounce size
• Eggs 
• Water 
• Vegetable Oil
• Strawberry Jello , 3 ounce size box

Directions

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 Bundt Cake Pan that’s been sprayed with non-stick cooking spray. Lately, I really like to use Baker’s Joy Baking Spray. However,Pam Cooking Spray recently came out with their version that I’ve used a few times. It works really well too! 

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.

How to Make Marshmallow Cream Filling

Once the cake is cooled, prepare the marshmallow cream filling. It’s important to wait until the cake is cooled.

Ingredients: 

• Butter
• Marshmallow Fluff
• Powdered Sugar
• Vanilla Extract
• Heavy Whipping Cream

In a large bowl, cream the butter until it’s light and fluffy. Add in the marshmallow 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.

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

Now comes the fun part! Let’s fill the cake with the yummy marshmallow cream filling! You are not going to believe how EASY this step is! 

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.

Then 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.

Serving Tips

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!

Tried this recipe? Let me know in the comments and don’t forget to rate it!

More Delicious Strawberry Recipes

• Strawberry Lemonade
• Cheesecake Stuffed Strawberries
• Homemade Strawberry Sauce
• Strawberry Buttermilk Pound Cake

Strawberry Bundt Cake with Marshmallow Cream Filling

Yield: 16 slices

Prep Time: 15 minutes

Cook Time: 40 minutes

Decorating Time: 15 minutes

Total Time: 1 hour 10 minutes

Strawberry Bundt Cake starts out easy with a cake mix but then is made even more delicious by adding a delicious marshmallow cream filling.

Print

Ingredients

For the Strawberry Cake

• 1 box strawberry cake mix
• 4 eggs
• 1 1/3 cup water
• 2/3 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

1. Preheat oven to 350 degrees and prepare a bundt cake pan with non-stick spray.
2. In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix until well combined.
3. Pour the batter into your prepared pan.
4. Bake for 35-40 minutes, until a toothpick comes out clean.
5. Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.
6. Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is cooled.
7. 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.
8. Slowly add in the heavy whipping cream and mix after each tbsp.
9. Stop adding the heavy cream once the consistency is creamy enough to be piped.
10. Carefully turn the bundt cake over on it’s top.
11. Using a teaspoon, small cookie scoop or melon baller, scoop out 8-10 holes in the bottom of the cake.
12. Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill.
13. Scoop the filling into a piping bag and fill each of the holes up with the cream filling.
14. 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

Make sure you use a cooking spray that's specially formulated for baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pam Canola Oil Baking Spray with Flour 
• 
  Baker's Joy The Original No-Stick Baking Spray with Flour
• 
  Bundt Pan with Handles

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 72mgSodium: 56mgCarbohydrates: 38gFiber: 0gSugar: 33gProtein: 3g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.