Strawberry Bundt Cake with Marshmallow Cream Filling Recipe

This Strawberry Bundt Cake hides a marshmallow cream filling and is finished with a dusting of powdered sugar. It looks impressive but is surprisingly simple to make, using a boxed cake mix as a time-saving base.

Strawberry Bundt Cake Ingredients

Gather the following ingredients for the cake and marshmallow cream filling. Exact quantities and full instructions are provided in the recipe card below.

• 15.25 oz box strawberry cake mix
• 4 eggs
• 1 1/3 cups water
• 2/3 cup vegetable oil
• 3 oz box strawberry Jell-O
• 1/2 cup unsalted butter, softened
• 7.5 oz marshmallow fluff
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons heavy whipping cream

Tools Needed

Bundt pan – A metal bundt pan with a non-stick surface gives the most even bake. Grease it well so the cake releases cleanly.

Non-stick baking spray – Use a baking spray formulated to prevent sticking for best results.

Stand mixer or hand mixer – Either will make mixing the filling quick and effortless.

Piping bag – A piping bag (or a zip-top bag with the corner snipped) makes filling the cake holes neat and easy.

How to Make the Bundt Cake with Marshmallow Filling

1. Preheat the oven to 350°F (175°C). Spray a bundt pan thoroughly with non-stick spray.
2. In a large bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and the strawberry Jell‑O until smooth. Pour the batter into the prepared pan, smoothing the top.
3. Bake 35–40 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely.
4. While the cake cools, make the marshmallow cream filling. In a large bowl, beat the softened butter until light and fluffy. Add marshmallow fluff, powdered sugar, and vanilla; beat to combine. Add heavy whipping cream one tablespoon at a time, mixing after each addition, until the filling is creamy and pipeable.
5. When the cake is completely cool, carefully invert it so the bottom faces up. Using a teaspoon or melon baller, scoop out 8–10 evenly spaced wells from the bottom of the cake. Press a little deeper with a wooden spoon if needed to create room for the filling.
6. Fill a piping bag with the marshmallow filling, snip the tip, and pipe the filling into each well until full.
7. Place a serving plate on top of the cake and gently flip the cake back over. Dust with powdered sugar before serving.

Other Bundt Cake Ideas

• Black Forest Cake
• Mardi Gras Bundt Cake
• Chocolate Zucchini Bundt Cake
• Walnut Carrot Cake
• Red Velvet Cake
• Cranberry Pecan Pound Cake