Ingredients
Method
1. Heat your oven to 350°F (175°C) and generously coat a Bundt pan with nonstick spray, making sure to cover all the grooves.
2. In a large mixing bowl, combine the cake mix, eggs, water, oil, and strawberry gelatin. Beat until smooth and evenly blended.
3. Transfer the batter into the prepared Bundt pan, spreading it evenly.
4. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to rest in the pan for about 10 minutes, then carefully invert it onto a wire rack. Let it cool completely before moving on.
6. Once fully cooled, it’s time to make the filling. Do not rush this step—cool cake is key.
7. Beat the softened butter until pale and fluffy. Add the marshmallow Creme, powdered sugar, and vanilla, mixing until smooth.
8. Gradually beat in the heavy cream, one tablespoon at a time, until the filling reaches a thick but pipeable consistency. Stop once it’s smooth and fluffy.
9. Turn the cooled cake upside down so the bottom faces up.
10. Use a teaspoon, melon baller, or small scoop to carve 8–10 small holes in the base of the cake.
11. Gently deepen each cavity with the handle of a wooden spoon to create room for the filling.
12. Spoon the marshmallow cream into a piping bag and neatly fill each opening.
13. Place your serving plate over the cake and carefully flip it right-side up. Finish with a light dusting of powdered sugar, slice, and enjoy!
Notes
Storage Tips
Refrigerator:Because the filling is dairy-based, store the cake covered in the refrigerator. A cake carrier with a lid works perfectly and makes transport easy. Freezer:
This cake doesn’t freeze well due to the marshmallow cream filling, so freezing is not recommended.
Substitutions & Variations
- Cake Base: Swap strawberry mix for vanilla, lemon, or chocolate to change up the flavor.
- Filling Options: Use stabilized whipped cream, pastry cream, or cream cheese filling for a richer twist.
- Extra Strawberry Flavor: Add strawberry gelatin to vanilla or white cake mix if strawberry mix isn’t available.
- Berry Boost: Fold in chopped strawberries, raspberries, or blueberries for extra texture and freshness.
FAQs
How can I make boxed cake taste bakery-style?Upgrade a box cake by replacing water with milk, adding an extra egg, and using melted butter instead of oil. Baking at 325°F helps create an even rise, and brushing with simple syrup adds moisture. Do professional bakers really use cake mix?
Yes—many bakers use boxed mixes as a base and customize them with premium ingredients like butter, sour cream, and flavor extracts. It’s all about technique and balance.