Description
Indulge in the delightful Strawberry Bundt Cake with Vegan Marshmallows Cream Filling, a vibrant dessert that combines the sweetness of strawberries with a creamy, fluffy filling. Perfect for any occasion, this easy-to-make cake is not only visually stunning but also a hit with both kids and adults alike. The light and airy texture of the bundt cake contrasts beautifully with the rich cream filling, making it the perfect centerpiece for spring gatherings or family celebrations. With simple ingredients and straightforward instructions, you can impress your guests and create lasting memories around the table.
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 marshmallows fluff
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare a bundt cake pan with non-stick spray.
- In a large bowl, mix together the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello until well combined.
- 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.
- For the cream filling, beat softened butter until fluffy. Add vegan marshmallows fluff, powdered sugar, and vanilla extract; mix well. Gradually add heavy whipping cream until you achieve a piping consistency.
- Create holes in the cooled bundt cake and fill them with the cream filling using a piping bag.
- Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg