Strawberry bundt cake that is filled

 

Ingredients

For the Cake:

1 box strawberry cake mix

4 large eggs

1 1/3 cup water

2/3 cup vegetable oil

3 ounces strawberry jello powder

 

For the Cream Filling:

1/2 cup unsalted butter that has become soft

7.5 ounces marshmallow fluff

3 cups powdered sugar

1 teaspoon vanilla extract

4 tablespoons heavy whipping cream

 

Instructions

Make the cake:

Preheat oven to 350 degrees. Grease a bundt cake pan with shortening, then dust with flour.

In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix until well combined. Pour the batter into your prepared pan.

 

Bake for 35-40 minutes, until a toothpick comes out clean. Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.

 

Make the filling:

Once the cake is cooled, prepare the cream filling. Make sure bundt cake is cool.

 

 Cream the butter in a wide bowl until it is light and fluffy.

Apply the fluff, the powdered sugar and the vanilla and combine until well mixed.

Slowly apply the heavy whipped cream and blend with each tablespoon. Stop adding heavy cream as soon as the consistency is smooth enough to be piped.

 

Carefully turn the bundt cake over on it’s top.

Scoop out 8-10 holes in the bottom of the cake using a spoon, a plastic cookie scoop or a melon baller. Using the end of a wooden spoon, press the holes a little deeper to build a favorable position for the cream to fill.

Scoop the filling in a pipe bag and cover each of the holes with a cream filling.

 

To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over.

Dust the cake with some powdered sugar and fill the center hole with strawberries, if desired.

Refrigerate until serving.