Strawberry Bundt Cake with Vegan Marshmallows Cream Filling
Indulge in the delightful flavors of this Strawberry Bundt Cake with vegan marshmallows cream filling. This cake is a perfect blend of simplicity and elegance, making it an ideal dessert for any occasion, from family gatherings to festive celebrations. With a fluffy strawberry base and a creamy filling that’s both delicious and vegan-friendly, this dessert is sure to impress your guests. Plus, using an easy cake mix means you can whip it up in no time!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 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 your oven to 350°F (175°C). Prepare your bundt 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 bundt pan and bake for 35-40 minutes. Check doneness with a toothpick; it should come out clean.
- Let the cake cool completely before removing it from the pan.
- For the cream filling, beat softened butter until fluffy, then mix in vegan marshmallows fluff, powdered sugar, and vanilla extract. Gradually add heavy whipping cream until creamy.
- Once cooled, turn the bundt cake over and create holes in the bottom using a scoop or melon baller for filling.
- Fill each hole generously with the cream filling using a piping bag.
- Flip back onto a serving plate and dust with powdered sugar before slicing.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 260
- Sugar: 29g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg