Strawberry Bundt Cake with Vegan Marshmallows Cream Filling
Indulge in the vibrant flavors of our Strawberry Bundt Cake with Vegan Marshmallows Cream Filling, a delightful dessert perfect for any occasion. This easy-to-make cake combines the natural sweetness of strawberries with a light and fluffy vegan marshmallows cream filling, creating a treat that’s sure to impress both family and friends. Ideal for spring celebrations, picnics, or potlucks, this visually stunning cake features a beautiful pink hue and a creamy center that will leave your guests craving more.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
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 non-stick bundt pan.
- In a large bowl, mix together the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello until smooth.
- Pour the batter into the bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a cooling rack until completely cooled.
- For the cream filling, beat softened butter until fluffy, then add vegan marshmallows fluff, powdered sugar, and vanilla extract. Gradually mix in heavy whipping cream until desired consistency is reached.
- Create holes in the cooled cake's bottom for filling and pipe in the cream mixture.
- Flip the cake onto a serving plate and dust with powdered sugar before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg