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Strawberry Bundt Cake with Marshmallow Cream Filling

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Strawberry Bundt Cake with Marshmallow Cream Filling is a showstopper dessert that combines a moist, strawberry-flavored cake with a gooey marshmallow cream filling for a delightful surprise in every bite. Perfect for birthdays, celebrations, or a sweet treat, this cake is easy to make yet impressive enough to wow your guests. Bursting with fresh strawberry flavor and topped with a simple glaze, it’s the ideal dessert to satisfy your sweet tooth and brighten any occasion.

Ingredients

For the Cake:

  • 1 box (15.25 oz) white cake mix
  • 1 package (3 oz) strawberry gelatin
  • 1 cup strawberry puree (about 6–8 fresh strawberries blended)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Marshmallow Cream Filling:

  • 1 jar (7 oz) marshmallow crème
  • 1/4 cup powdered sugar
  • 1/2 cup heavy whipping cream

For the Glaze (optional):

  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • Fresh strawberries for garnish

Instructions

  1. Make the Cake:
    Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray with non-stick cooking spray.
    In a large bowl, mix the cake mix, strawberry gelatin, strawberry puree, vegetable oil, eggs, sour cream, vanilla extract, and salt. Mix until smooth and well combined.
    Pour the batter into the prepared Bundt pan, spreading evenly.
    Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

  2. Make the Marshmallow Cream Filling:
    In a medium bowl, whisk together the marshmallow crème, powdered sugar, and heavy whipping cream until smooth and creamy.

  3. Assemble the Cake:
    Once the cake has cooled, use a serrated knife to slice the cake in half horizontally, creating two layers.
    Spread the marshmallow cream filling evenly over the bottom layer.
    Place the top layer over the filling, gently pressing down to ensure the layers stick together.

  4. Make the Glaze (optional):
    In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the assembled cake.
    Garnish with fresh strawberries for an extra burst of flavor and color.

Notes

  • Berry Variations: Try using raspberry or blueberry puree instead of strawberry for a twist.
  • Chocolate Version: Use chocolate cake mix instead of white, and add cocoa powder to the marshmallow filling for a rich chocolate twist.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: This cake can be frozen for up to 2 months. Thaw overnight in the fridge before serving

Find it online: https://avarecipe.com/strawberry-bundt-cake-with-marshmallow-cream-filling/