Strawberry Bundt Cake with Vegan Marshmallows Cream Filling
Indulge in the delightful Strawberry Bundt Cake with Vegan Marshmallows Cream Filling—a stunning dessert that perfectly marries the sweetness of strawberries with a light, fluffy filling. Ideal for spring gatherings, potlucks, or family celebrations, this cake is not only visually appealing but also incredibly easy to make. The secret lies in its smooth and creamy vegan marshmallows center, making it a hit with everyone.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box strawberry cake mix
- 4 eggs
- 1 1/3 cups water
- 2/3 cup vegetable oil
- 3 oz box of strawberry Jello
- 1 stick unsalted butter (softened)
- 7.5 oz vegan marshmallows fluff
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix together the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello until smooth.
- Pour the batter into the prepared bundt pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes before transferring it to a cooling rack to cool completely.
- In another bowl, whip the softened butter until fluffy. Gradually add in vegan marshmallows fluff, powdered sugar, and vanilla extract. Mix until combined; then add heavy whipping cream until you achieve piping consistency.
- Once cooled, create holes in the bottom of the cake and fill them with the cream filling using a piping bag.
- Flip the cake onto a serving plate and dust with powdered sugar before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 45g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg