Ingredients
cooking spray
all purpose flour,for pan
15ozvanilla cake mix,(1 box)
3.4ozvanilla instant pudding mix,(1 package)
4large eggs
½cupbutter,(1 stick), melted
½cupbutter,(1 stick), softened
7.5ozmarshmallow creme,(1 jar)
3cupspowdered sugar
1tsppure vanilla extract
4tbspheavy cream
Preparation
Preheat the oven to 350 degrees F. Grease a Bundt pan generously with cooking spray and dust with flour, tapping out any excess.
In a large bowl using a hand mixer, beat the cake mix, pudding mix, eggs, melted butter, and 1 cup water until smooth and combined.
Pour batter into prepared pan and bake for about 45 minutes until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Carefully place back in the Bundt pan.
In a large bowl using a hand mixer, beat the butter until light and fluffy, then add the marshmallow creme, powdered sugar, and vanilla and beat until smooth.
Gradually add heavy cream if the mixture is too stiff, then transfer to a large piping bag or resealable plastic bag with the end snipped.
Using a teaspoon, scoop out 8 to 10 large holes around bottom of cake, making sure not to cut through the top. Pipe filling into holes, then carefully invert cake onto a serving platter and dust with powdered sugar.
Serve, and enjoy!
