Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 13x9-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 in 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 piece: 279 calories, 10g fat (4g saturated fat), 44mg cholesterol, 227mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 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
  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 13x9-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 in 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

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