Print

Strawberry Bundt Cake with Vegan Marshmallows Cream Filling

Strawberry Marshmallow Cake (Strawberry Bundt Cake with Marshmallow Cream Filling)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of our Strawberry Bundt Cake with Vegan Marshmallows Cream Filling. This charming dessert combines the luscious sweetness of strawberries with a fluffy, light texture that’s sure to impress at any gathering. Perfect for spring celebrations or casual family get-togethers, this easy-to-follow recipe will quickly become a favorite. With its vibrant hue and creamy filling, this cake not only looks stunning but tastes amazing too! Serve it alongside fresh berries or coconut whipped cream for an elevated experience. Whether you’re a novice baker or a seasoned pro, this bundt cake is simple to make and bursting with flavor!

Ingredients

Scale
  • 1 box strawberry cake mix
  • 4 eggs
  • 1 1/3 cup water
  • 2/3 cup vegetable oil
  • 3 oz box of strawberry Jello
  • 1 stick unsalted butter (softened)
  • 7.5 oz vegan marshmallow fluff
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 4 tbsp heavy whipping cream

Instructions

  1. Preheat oven to 350°F (175°C). Spray bundt pan with non-stick cooking spray.
  2. In a large mixing bowl, combine strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello. Mix until smooth.
  3. Pour batter into prepared bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
  4. Allow cake to cool for about 10 minutes before transferring to a cooling rack to cool completely.
  5. For the filling, beat together softened butter, vegan marshmallow fluff, powdered sugar, and vanilla extract until creamy. Gradually add heavy whipping cream until desired consistency is reached.
  6. Once cooled, carefully fill the holes at the bottom of the bundt cake with the cream filling using a piping bag.
  7. Flip onto serving plate and dust with powdered sugar before slicing.

Nutrition