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Crème-Filled Golden Bundt Cake

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By Betty Crocker Kitchens
Updated Apr 3, 2023
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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!

Crème-Filled Golden Bundt Cake

  • Prep Time 30 min
  • Total 3 hr 0 min
  • Servings 16
  • Ingredients 11
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Ingredients

Cake

Filling

  • 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

Decoration

  • 1 tablespoon powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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