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Picnic Cake

 Picnic Cake
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
12-16 ServingsPrep: 15 min. Bake: 40 min.

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

Directions

  • 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.
  • 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.
  • 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.

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Picnic Cake (continued)

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.