Sweet & Easy Strawberry Bundt Cake with Hidden Marshmallow Cream
This Sweet & Easy Strawberry Bundt Cake starts with a cake mix base and is infused with extra strawberry flavor and moisture thanks to a secret ingredient (strawberry Jello). It features a delightful, hidden center filled with dreamy, fluffy marshmallow cream. Easy to make and perfect for sharing, it's a beautiful and comforting dessert.
Equipment
- Bundt cake pan
- Large bowl
- Stand mixer or hand mixer
- Piping bag (optional)
- Wire cooling rack
Ingredients
For the Strawberry Cake
- 1 box strawberry cake mix
- 4 eggs large
- 1.33 cup water
- 0.66 cup vegetable oil any neutral oil
- 3 oz strawberry Jello box (dry mix)
For the Marshmallow Cream Filling
- 1 stick unsalted butter softened (1/2 cup)
- 7.5 oz Marshmallow fluff
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream add slowly, adjust as needed
Instructions
- Step 1: Preheat your oven to 350 degrees F (175°C). Prepare your bundt cake pan really well by using a good non-stick spray specifically designed for baking, or grease it with shortening or butter and then flour it.
- Step 2: In a large bowl, combine the cake mix, eggs, water, vegetable oil, and the dry strawberry Jello mix. Mix it all together until it's just combined and the batter is smooth.
- Step 3: Pour the batter evenly into your prepared bundt pan.
- Step 4: Bake for 35-40 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Step 5: Let the cake cool in the pan for about 10 minutes, then carefully flip the cake out onto a wire cooling rack. Let it cool completely.
- Step 6: While the cake cools, make the filling. In a large bowl (or stand mixer), cream the softened butter until light and fluffy. Add in the marshmallow fluff, powdered sugar, and vanilla extract. Mix until well combined and thick.
- Step 7: Slowly add the heavy whipping cream, one tablespoon at a time, mixing well after each addition, until the filling is thick and creamy enough to pipe easily.
- Step 8: Carefully turn your completely cooled bundt cake over so the bottom is facing up. Using a teaspoon, small scoop, or melon baller, gently scoop out about 8-10 little holes around the bottom ring (do not go through the top).
- Step 9: Use the handle end of a wooden spoon to gently wiggle into each hole, pushing the cake inward slightly to create more space for the filling.
- Step 10: Scoop the filling into a piping bag fitted with a plain tip (or snip the end of the bag). Get the tip deep into each hole and gently squeeze to fill completely until it puffs up or overflows slightly.
- Step 11: Place your cake plate gently on top of the filled cake's bottom. Holding both together, carefully flip them back over onto the serving plate. The filled holes will be hidden on the bottom.
Notes
Substitutions & Additions: Try a different cake or Jello flavor (white cake, lemon cake, cherry or raspberry Jello). Fold mini chocolate chips or sprinkles into the batter or filling. For a less sweet filling, add 2-4 ounces of softened cream cheese to the butter before adding other filling ingredients. Drizzle with a simple glaze (powdered sugar + milk/water) or melted white chocolate. Garnish with whipped cream and fresh strawberries.
Tips for Success: Pan prep is crucial; ensure your bundt pan is well greased and floured. The cake must be completely cool before adding the filling to prevent melting. Don't overmix the cake batter. Watch the filling consistency and adjust with more cream or powdered sugar if needed. Be gentle when scooping holes.
Storage: Store in an airtight container at room temperature for 3-4 days. If your kitchen is very warm or for longer storage, refrigerate. If refrigerated, let sit at room temperature for 15-20 minutes before serving for best texture.