FILLED BUNDT CAKE RECIPES CAKE MIXES RECIPES

Name: Crème-Filled Golden Bundt Cake
Prep time: 30 min
Total time: 3 h
Yield: 16
Ingredients: 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

CRèME-FILLED GOLDEN BUNDT CAKE RECIPE - BETTYCROCKER.C…

Crème-Filled Golden Bundt Cake Recipe - BettyCrocker.c… 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

Ingredients

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

PISTACHIO BUNDT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pistachio Bundt Cake Recipe: How to Make It - Taste of Home image

Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 large eggs
3/4 cup vegetable oil
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons whole milk

Steps:

In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.

Nutrition Facts : Calories 406 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 415mg sodium, CarbohydrateContent 52g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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