BUNDT CAKE WITH FILLING RECIPE RECIPES

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CRÈME-FILLED GOLDEN BUNDT CAKE RECIPE - BETTYCROCKER.COM



Crème-Filled Golden Bundt Cake Recipe - BettyCrocker.com 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

Total Time 3 hours 0 minutes

Prep Time 30 minutes

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 , CarbohydrateContent 44 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 31 g, TransFatContent 0 g

CHOCOLATE CREAM FILLED CAKE RECIPE | LAND O’LAKES



Chocolate Cream Filled Cake Recipe | Land O’Lakes image

A chocolate cake with creamy filling and a white and dark chocolate glaze make this an especially attractive dessert recipe.

Provided by Land O'Lakes

Categories     Cake    Cream    Sweet    Baking    Dairy    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 16 servings

Number Of Ingredients 19

Filling
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 large Land O Lakes® Egg
1 teaspoon vanilla
Cake
2 cups all-purpose flour
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup Land O Lakes® Butter softened
3 large Land O Lakes® Eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
Glaze
2 ounces white chocolate
2 teaspoons shortening
1/4 cup real semi-sweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
  • Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
  • Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
  • Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
  • Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, 1-2 minutes or until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

Nutrition Facts : Calories 300 calories, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 85 milligrams, SodiumContent 230 milligrams, CarbohydrateContent 39 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams

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