Strawberry Bundt Cake with Vegan Marshmallows Cream Filling
Indulge in the delightful Strawberry Bundt Cake with vegan marshmallows cream filling, a perfect dessert that captures the essence of summer! This cake features a moist strawberry base enhanced by a creamy, plant-based filling. Ideal for celebrations or as a sweet treat at home, this cake is both simple to make and visually stunning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 oven to 350°F (175°C) and spray bundt pan with non-stick spray.
- In a large bowl, mix together strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello until smooth. Pour into prepared bundt pan.
- Bake for 35-40 minutes, checking doneness with a toothpick. Cool for about 10 minutes before transferring to a cooling rack.
- For the cream filling, beat softened butter until fluffy. Add vegan marshmallow fluff, powdered sugar, and vanilla; mix well. Gradually add heavy whipping cream until creamy.
- Once the cake is cool, scoop out holes in the bottom and fill with cream using a piping bag.
- Turn back upright, dust with powdered sugar, slice, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg