I stole this recipe for Cream Filled Strawberry Bundt Cake from thebestcakerecipes.com. This sweet show stopping dessert starts with strawberry cake mix. Boxed cake mix is combined with eggs, water, vegetable oil and strawberry jello mix. Then the batter is poured into a bundt pan and baked. Cream filling is made with butter, marshmallow fluff, powdered sugar, vanilla and heavy whipping cream. Holes are made in the cooled cake and the filling is piped inside. Any extra filling can be used to decorate the outside of the cake. The finished cake is fancy enough to look like a bakery cake.
For this recipe you will need: 1 box strawberry cake mix, 4 large eggs, 1 ⅓ cup water, ⅔ cup vegetable oil, 3 oz box strawberry jello, ½ cup unsalted butter, 7.5 oz marshmallow fluff, 3 cups powdered sugar, 1 tsp vanilla extract and 4 tbsp heavy whipping cream.
Start making the cake first. Preheat oven to 350 F. Grease bundt pan with shortening, dust with flour. In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix until well combined.
Then pour the batter into pan.
Bake 35-40 minutes or until a toothpick comes out clean. Cool for 10 min in pan and then turn onto cooling rack until completely cooled.
While the cake is cooling, prepare the filling. In a large bowl cream the butter until it is light and fluffy. Add in marshmallow fluff, powdered sugar and vanilla.
Then mix until well combined. Slowly add the heavy cream and mix after each tablespoon. Stop adding heavy cream once the consistency is creamy enough to be piped.
Carefully turn the bundt cake over on its top. Next, using a tsp or a melon baller, scoop our 8-10 holes in the bottom of the bake. Using the end of a wood spoon, push the holes a little deeper. Scoop the filling into a piping bag and fill the holes with cream filling.
Cover the holes with the scooped out pieces of cake. To flip the cake over, place your cake plate on top of the cake and carefully flip it over. (I had a lot of filling left over so I pipe the extra filling onto the cake.)
Refrigerate until serving. (As you can see from my slices I didn’t make the holes deep enough, you can barely see the filling.)
If you liked the recipe for Cream Filled Strawberry Bundt Cake and want to try other strawberry cakes you can try Simply Delicious Strawberry Cake or Fresh Strawberry Cake. Or you can try some other bundt cake recipes like Nothing Bundt Cakes Lemon Cake Copycat, Apple Cider Doughnut Cake, Chocolate Peppermint Bundt Cake or White Chocolate Funfetti Chip Cake.
Cream Filled Strawberry Bundt Cake
Ingredients
Cake
- 1 box strawberry cake mix
- 4 large eggs
- 1 ⅓ cup water
- ⅔ cup vegetable oil
- 3 oz strawberry jello powder 1 small box
Cream filling
- ½ cup unsalted butter softened
- 7.5 oz marshmallow fluff
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
Topping
- ½ cup powdered sugar
- 1 cup whole strawberries
Instructions
Cake
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Preheat oven to 350 F. Grease bundt pan with shortening, dust with flour. In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix until well combined. Pour the batter into pan.
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Bake 35-40 minutes or until a toothpick comes out clean. Cool for 10 min in pan and then turn onto cooling rack until completely cooled.
Filling
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In a large bowl cream the butter until it is light and fluffy. Add in marshmallow fluff, powdered sugar and vanilla and mix until well combined.
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Slowly add the heavy cream and mix after each tablespoon. Stop adding heavy cream once the consistency is creamy enough to be piped.
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Carefully turn the bundt cake over on its top.
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Using a tsp or a melon baller, scoop our 8-10 holes in the bottom of the bake. Using the end of a wood spoon, push the holes a little deeper.
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Scoop the filling into a piping bag and fill the holes with cream filling.
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To flip the cake over, place your cake plate on top of the cake and carefully flip it over.
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Dust the cake with powdered sugar and fill the center hole with strawberries.
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Refrigerate until serving.