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Strawberry Bundt Cake with Cream Filling Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Bundt Cake is a moist and flavorful dessert made with strawberry cake mix and enhanced with strawberry jello for extra fruity goodness. It features a luscious marshmallow cream filling piped into hollowed-out spaces in the cake, adding a delightful surprise with every bite. Topped with a dusting of powdered sugar, this cake is perfect for parties, celebrations, or any occasion that calls for a sweet, fruity treat.

Ingredients

Scale

Cake Ingredients

  • 1 box strawberry cake mix
  • 4 eggs
  • 1 1/3 cup water
  • 2/3 cup vegetable oil
  • 3 oz strawberry jello (1 box)

Cream Filling Ingredients

  • 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a bundt cake pan by spraying it with non-stick cooking spray to ensure easy removal of the cake.
  2. Mix the Batter: In a large bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry jello powder. Mix thoroughly until the batter is smooth and all ingredients are well incorporated.
  3. Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and allow it to cool completely.
  4. Prepare the Cream Filling: Once the cake is completely cooled, begin making the cream filling. In a large bowl, beat the softened butter until light and fluffy. Add in the marshmallow fluff, powdered sugar, and vanilla extract. Mix well until combined.
  5. Add Heavy Cream: Gradually add the heavy whipping cream one tablespoon at a time, mixing well after each addition. Continue until the cream filling reaches a smooth, creamy consistency suitable for piping.
  6. Turn Cake Upside Down: Carefully flip the bundt cake so that the bottom side is facing up to create the filling holes.
  7. Create Holes for Filling: Using a small spoon, cookie scoop, or melon baller, scoop out 8 to 10 small holes evenly spaced around the bottom of the cake. Use the end of a wooden spoon to deepen the holes and make space for the cream filling.
  8. Fill the Holes: Transfer the cream filling to a piping bag and pipe the filling into each hole until they are generously filled.
  9. Flip and Serve: Place a cake plate on top of the bundt cake and carefully flip it back over to its original position. Dust the cake lightly with powdered sugar, slice, and serve.

Notes

  • Ensure the cake is completely cooled before filling to prevent the cream from melting.
  • If you do not have a piping bag, you can use a plastic sandwich bag with a corner snipped off.
  • For an extra strawberry flavor boost, consider garnishing with fresh strawberries.
  • Store any leftovers covered in the refrigerator and consume within 3 days for best freshness.

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Find it online: https://homecookinggenius.com/strawberry-bundt-cake-with-cream-filling-recipe/