CHERRY MALLOW TRAYBAKE
Sarah Cook's cute cakes are easy, cheap and, most importantly, fun to make
Provided by Sarah Cook
Categories Treat
Time 1h
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.
- To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.
Nutrition Facts : Calories 383 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
CHERRY MARSHMALLOW CAKE
The marshmallows melt and rise to the top to form a glaze on this very easy to make and convenient cake.
Provided by Lorac
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 13x9x2 inch baking pan.
- Prepare cake mix according to package directions.
- Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
- Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Nutrition Facts : Calories 441.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 56.8, Sodium 389.5, Carbohydrate 73.5, Fiber 0.9, Sugar 34, Protein 4.7
DR. PEPPER CHERRY MARSHMALLOW CAKE
Make and share this Dr. Pepper Cherry Marshmallow Cake recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Arrange cherries evenly on bottom of a greased 9 x 13 pan.
- Preheat oven to 350°F
- In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
- Add almond extract and cool slightly.
- In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
- Pour cooled Jello mixture over cherries in pan.
- Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
- Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
Nutrition Facts : Calories 256.7, Fat 11.8, SaturatedFat 1.9, Cholesterol 47.1, Sodium 236.5, Carbohydrate 35.3, Fiber 0.8, Sugar 22, Protein 3.3
CHERRY MARSHMALLOWS
My first taste of a homemade marshmallow was in France. With all of the fancy desserts available that day, I only went back for more marshmallows. There's just something about these pillowy puffs of sugary deliciousness that turns them into a gourmet treat. And talk about delicious! Try these next time you make smores, add one to your cup of hot cocoa, or include some in your holiday cookie tins. Store in an airtight container at room temperature for up to 2 weeks.
Provided by lutzflcat
Categories Desserts
Time 9h5m
Yield 77
Number Of Ingredients 8
Steps:
- Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
- Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
- Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
- Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
- Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
- Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.4 g, Cholesterol 0.4 mg, Fat 0.2 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 9.4 mg, Sugar 5.6 g
CHERRY MALLOW DESSERT
For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. "Try it with blueberry pie filling instead," recommends the Caronport, Saskatchewan cook.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely., Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
Nutrition Facts : Calories 339 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 183mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY MARSHMALLOW MAGIC CAKE
Hey I live near Door County, how can I not have a few cherry recipes here? This cake is cool. The cherries sink to the bottom and the marshmallows melt and rise to the top for a glaze on this easy, tasty cake! *Note: I used a Betty Crocker Super Moist White cake mix for this. Other types of Cake mixes with pudding in the mix may require additional baking time. EDIT: The marshmallow flavor isn't really pronounced. It's the magic in how they rise up make everything come together.
Provided by LilPinkieJ
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
- Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
- Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
- Spoon cherry filling evenly over cake batter.
- Bake in a preheated 350°F oven 30 to 40 minutes.
- Top of cake will be bubbly and marshmallows will be sticky.
- Let cool before serving.
CHERRY MARSHMALLOW CAKE
Steps:
- Spray bottom of 9x13 pan with Pam. Cover bottom of pan with marshmallows.
- Mix cake mix as directed and pour over marshmallows. Mix cherry pie filling and Jell-O (dry) together and spoon over batter.
- Bake 350 for 40 minutes or until a toothpick comes out dry. When done, the cherries will be on bottom and the marshmallows on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING
Make and share this Cherry Angel Food Cake & Cherry Fluff Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 48m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in center of oven.
- Preheat oven to 325°F.
- Set aside an ungreased tube pan.
- Dump angel food cake mix in large mixing bowl.
- Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
- To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
- Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
- Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
- Pour batter into pan.smoothing top with rubber spatula.
- Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
- Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
- Remove from bottle and run a long knife around sides of cake.
- Invert onto cooling rack and then invert onto serving platter.
- Prepare cherry fluff frosting.
- Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
- Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
- Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
- Spread frosting over top and halfway down sides of angel food cake and serve immediately.
- We usually don't have any leftovers, so I am not sure how well this stores.
Nutrition Facts : Calories 183.4, Fat 0.2, Sodium 151.3, Carbohydrate 43.2, Fiber 0.7, Sugar 27.6, Protein 2.9
CHERRY MALLOW CAKE
Steps:
- Spray 9x13 inch baking dish with cooking spray. Cover bottom of pan with marshmallows.
- Prepare yellow cake mix according to box instructions. Pour evenly over marshmallows.
- Spoon pie filling over cake batter.
- Bake in 300 degrees F oven for approximately 40 minutes, or until cake is firm. Marshmallows will bake to the top and be brown and sticky.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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