Go Back
–+ servings
piece of strawberry cake with marshmallow filling on white plate with fresh strawberries.
Print Recipe
5 from 6 votes

Strawberry Marshmallow Cake (Strawberry Bundt Cake with Marshmallow Cream Filling)

Strawberry Marshmallow Cake made with strawberry cake mix and filled with a smooth marshmallow cream center. This easy bundt cake is perfect for spring gatherings, potlucks, and family celebrations.
Prep Time15 minutes
Cook Time40 minutes
Decorating Time15 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Keyword: Cake Mix Recipe, marshmallow cream filling, strawberry cake, Strawberry Marshmallow Cake
Servings: 16 slices
Calories: 324kcal
Author: Lois

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 Bundt Cake 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.
  • Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is 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!

Video

Notes

  • Use room-temperature eggs for a lighter cake.
  • Don’t overmix—stir just until combined.
  • Use a non-stick baking spray that contains flour to ensure the cake releases easily from the Bundt pan.
  • Tap the Bundt pan to release air bubbles.
  • Cool completely before adding filling.
  • Use a melon baller or spoon for neat holes.
  • Store covered in the fridge up to 3 days (not freezer-friendly).
  • Garnish with fresh strawberries and powdered sugar. 

Nutrition

Serving: 1Serving | Calories: 324kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 72mg | Sodium: 56mg | Sugar: 33g