Show Subscription Form




Picnic Cake Recipe

Publisher Photo
For your next church supper or get-together, try making this cake. The marshmallows makes this recipe extra special and will be a favorite of kids.—Chris Frigon, Michigan City, Indiana
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12-16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 10 large marshmallows, cut in half diagonally
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 279 calories, 10 g fat (4 g saturated fat), 44 mg cholesterol, 227 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  2. Pour into a greased 13-in. x 9-in. baking pan. Place marshmallows cut side up on batter; lightly press into batter. Sprinkle with brown sugar and nuts.
  3. Bake at 350° for 38-40 minutes or until a toothpick inserted near the center comes out clean. Cool cake on a wire rack. Yield: 12-16 servings.
Originally published as Picnic Cake in Country Extra May 2002, p36

Nutritional Facts

1 serving (1 piece) equals 279 calories, 10 g fat (4 g saturated fat), 44 mg cholesterol, 227 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Picnic Cake

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image