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.
Course
Dessert
Prep Time20minutes
Cook Time40minutes
Cooling Time30minutes
Servings12people
Ingredients
Cake
1box strawberry cake mix
4large eggs
1 ⅓cupwater
⅔cupvegetable oil
3ozstrawberry jello powder1 small box
Cream filling
½cupunsalted buttersoftened
7.5ozmarshmallow fluff
3cupspowdered sugar
1tspvanilla extract
4tbspheavy whipping cream
Topping
½cuppowdered sugar
1cupwhole strawberries
Instructions
Cake
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.
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
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.
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.
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.
To flip the cake over, place your cake plate on top of the cake and carefully flip it over.
Dust the cake with powdered sugar and fill the center hole with strawberries.