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TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1-1/2 cups cranberries, chopped
  • TOPPING:
  • 1-1/2 cups miniature marshmallows
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, melted

Nutritional Facts

1 piece: 322 calories, 15g fat (7g saturated fat), 63mg cholesterol, 286mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein

Directions

  1. In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with marshmallows. Lightly press into batter. Sprinkle with brown sugar and pecans. Drizzle with butter. Bake at 350° for 35-40 minutes or until cake tests done. Yield: 12 servings.
Originally published as Cranberry Snack Cake in Taste of Home December/January 1999, p18


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MY REVIEW
NevadaRose
Reviewed Feb. 2, 2010

"Wonderful tasting and easy to mix up"

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