Marshmallow Creme Filled Donut Cake

Oh my dear darlings, let me introduce you to Marshmallow Creme Frosting.  It is life changing.  Light, fluffy, not to sweet, just sweet enough, firm enough to hold its shape, and eye-rolling delicious.


The cake was made with of course…..Betty Crocker!  Triple Chocolate, not one chocolate…three!  Betty knows me so well.


I think Betty Crocker is by far the superior cake mix on the market.  If you don’t have time to bake from scratch, go get Betty.  She will make great things happen every time.

I used my Donut Cake pan for this cake.  The marshmallow filling makes this cake tastes very similar to a “Ding Dong.”  Remember “Ding Dongs”?  The little chocolate cake that was filled with marshmallow delight?  Well, this is very similar.  Hello childhood!!!!!

My Donut Pan

This is a cake I posted previously using this pan.


You can read the post about this cake here.

The filling is butter, confectioner sugar, almond extract, and marshmallow fluff.  Beat it until it is light and fluffy.


Spread the fluff on the top of one of the layers of the chocolate cake.


Oh yea, I almost forgot, I wore sparkly shoes to church this morning.  Sparkly shoes for the win!!


Make a simple Chocolate Ganache and pour over top of cake.

Of course sprinkles are involved.



Quick and easy with the help of Betty Crocker.  The frosting can be used as cake or cupcake frosting.  It is very sturdy and will hold up to piping.


This is a little bit of heaven on earth.  I shared this with my next door neighbors.  Right now, I am their favorite neighbor!

It’s just a great little cake that can be whipped up in no time!


Love ya,

Jody and Edna

Marshmallow Creme Filled Donut Cake
  1. Betty Crocker Cake Mix
Marshmallow Frosting
  1. 1 cup butter, softened
  2. 4 cups confectioners’ sugar
  3. ½ teaspoon almond extract
  4. 1--13oz. jar marshmallow crème or fluff
  1. 1 cup heavy whipping cream
  2. 1 bag (12 oz) semi sweet chocolate morsels
  1. Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
  2. Add in almond extract.
  3. Gradually beat in confectioners’ sugar, about a ½ cup at a time.
  4. Once fully combined, gently fold the marshmallow crème into frosting.
  1. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
  2. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
  3. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
  4. Pour over cooled cake and serve.
Adventures with Edna

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