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Filled Strawberry Bundt Cake

Ingredients 

FOR THE CAKE:

  • 1 box strawberry cake mix
  • 4 large eggs
  • 1 1/3 cup water
  • 2/3 cup vegetable oil
  • 3 ounces strawberry jello powder (1 small box)

FOR THE CREAM FILLING:

  • 1/2 cup unsalted butter (softened)
  • 7.5 ounces marshmallow fluff
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy whipping cream

FOR TOPPING:

  • 1/2 cup powdered sugar (for dusting the cake)
  • 1 cup whole strawberries

Instructions 

MAKE THE CAKE:

  • Preheat oven to 350 degrees. Grease a bundt cake pan with shortening, then 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 your prepared pan.
  • Bake for 35-40 minutes, until a toothpick comes out clean. Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.

MAKE THE FILLING:

  • Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is cooled.
  • In a large bowl, cream the butter until it’s light and fluffy.
  • Add in the fluff, powdered sugar and vanilla and mix until well combined.
  • Slowly add in the heavy whipping cream and mix after each tablespoon. Stop adding the heavy cream once the consistency is creamy enough to be piped.
  • Carefully turn the bundt cake over on it’s top.
  • Using a teaspoon, small cookie scoop or melon baller, scoop out 8-10 holes in the bottom of the cake. Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill.
  • Scoop the filling into a piping bag and fill each of the holes up with the cream filling.
  • To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over.
  • Dust the cake with some powdered sugar and fill the center hole with strawberries, if desired.
  • Refrigerate until serving.

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