Ingredients

• Cake:
• 1 (16 oz.) pound cake mix
• 4 eggs
• 2/3 cup water
• 1 teaspoon vanilla extract
• Filling:
• 1 (7 oz.) jar marshmallow creme
• 1/2 cup shortening
• 1/3 cup powdered sugar, plus extra for garnish
• 2 teaspoons hot water
• 3/4 teaspoon vanilla extract

Preparation

1. Preheat oven to 350º F and generously grease a bundt pan.
2. In a large bowl, beat cake mix and water together, then beat in eggs one at a time, waiting for each to be incorporated before adding the next.
3. Mix in vanilla extract until just combined.
4. Pour batter into bundt pan and bake for 45-55 minutes, or until toothpick inserted in center comes out mostly clean.
5. For the filling: beat together marshmallow creme, shortening and powdered sugar together until combined, then beat in hot water and vanilla extract until smooth. (Omit hot water for a thicker filling.)
6. Transfer mixture to a round tip-fitted pastry bag, or a large, re-sealable plastic bag with the corner cut off.
7. Remove cake from oven and make 6 evenly space holes that go down about 1/2 of the way into the cake. Hollow out said holes and remove excess cake.
8. Carefully use your fingers to make a tunnel through the middle of the cake, going through the vertical holes you created.
9. Insert piping bag into holes and fill with marshmallow filling, making sure to get it into the horizontal spaces between vertical holes.
10. Place serving dish face down on filled cake and quickly invert cake onto the dish.
11. Dust generously with powdered sugar and serve immediately.
12. Enjoy!