Marshmallow Creme Filled Bundt Cake Recipes

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CRèME-FILLED GOLDEN BUNDT CAKE



Crème-Filled Golden Bundt Cake image

This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. It's made easy with Betty Crocker™ yellow cake mix, and extra moist with pudding mix added to the batter. It's so impressive that it'll have everyone raving!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
1 cup milk
1/2 cup butter, melted
4 eggs
1 cup Kraft Jet Puffed marshmallow creme (from 7-oz jar)
1/2 cup butter, softened
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1 1/2 cups powdered sugar
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
  • In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
  • Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
  • When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 31 g, TransFat 0 g

CREME-FILLED CHOCOLATE BUNDT CAKE



Creme-Filled Chocolate Bundt Cake image

Everything you remember about the iconic Hostess Cupcake is here, from the chocolatey icing with the white loopy swirl to the fluffy cream filling inside.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 6

One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter
1 cup marshmallow fluff
1 1/2 cups confectioners' sugar
1/3 cup plus 1 tablespoon heavy cream
4 ounces semisweet chocolate chips

Steps:

  • Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
  • Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
  • Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

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