Cherry Marshmallow Cake
Indulge in the sweet, cloud-like layers of this Cherry Marshmallow Cake, a delightful dessert that’s as visually stunning as it is delicious! Featuring a tender, buttery vanilla cake base, this recipe comes alive with swirls of luscious cherry pie filling and a magical topping of gooey mini marshmallows that melt into the warm cake straight out of the oven. With only 20 minutes of prep time, it’s an easy yet impressive treat perfect for potlucks, holidays, or a family dessert night. Whether you’re captivated by the vibrant cherry layer or the nostalgic marshmallow topping, this crowd-pleasing cake is sure to become a favorite. Treat yourself to a slice that’s fruity, fluffy, and utterly irresistible!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 21 ounces Canned cherry pie filling
- 2 cups Mini marshmallows
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat the mixture on medium speed while gradually adding the milk. Continue mixing until the batter is smooth and well combined.
Pour the batter evenly into the prepared baking pan. Smooth the top with a spatula.
Spoon the cherry pie filling evenly over the batter. You may swirl it gently into the batter using the back of a spoon for a marbled effect, or leave it as is for a layered look.
Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean (avoid probing areas with the cherry filling).
Remove the cake from the oven and immediately sprinkle the mini marshmallows over the top while the cake is still hot. The marshmallows will soften and stick to the cake as it cools.
Let the cake cool completely in the pan before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 771.5 g | 281% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 497.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 473 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
