Best 5 Fruity Marshmallow Cake Recipes
If you're looking for a delightful and sweet treat to satisfy your taste buds, look no further than the fruity marshmallow cake. This delectable dessert combines the fluffy, gooey texture of marshmallows with the vibrant flavors of fresh fruits, creating a harmonious blend of flavors and textures that will tantalize your senses. Whether you're hosting a special occasion or simply craving a sweet indulgence, this fruity marshmallow cake will surely impress and delight everyone who tries it. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this extraordinary cake that combines the joy of marshmallows and the vibrancy of fruits.
Let's cook with our recipes!
MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
FRUIT & MARSHMALLOW CAKE
Steps:
- Preheat oven to 360 degrees.
- Pour marshmallows in bottom of 9 x 13 cake pan. Mix cake as directed and pour over marshmallows. Spoon pie filling on top of cake mix.
- Bake 45 minutes. Let cool and top with Cool Whip.
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
CHOCOLATE MARSHMALLOW CAKE
This is a yummy cake to make for any occasion. It takes a tiny bit more effort than most cakes, but it is worth it.
Provided by Karen..
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Over a double boiler or in microwave, melt chocolate and butter.
- Allow to cool 15 minutes.
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 13 inch baking pan.
- Combine flour, salt, powder and soda and set aside.
- In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
- Stir in chocolate mixture.
- Gradually add dry ingredients, mixing well after each addition.
- Pour into prepared pan and bake for 25-30 minutes.
- Measure 1/2 cup marshmallows and set aside for drizzled glaze.
- Sprinkle the remaining marshmallows evenly over cake.
- Bake for 2 more minutes or until marshmallows start to soften.
- Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
- Boil for 1 1/2 to 2 minutes.
- Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
- Drizzle over cake quickly and fancily.
- Allow to cool completely.
FRUITY SPLASH MARSHMALLOW BARS
Serve these SpongeBob inspired marshmallow cereal bars for an afternoon snack and see the kids smile!
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Spray 9-inch square pan with cooking spray. In large microwavable bowl, microwave butter and marshmallows uncovered on High 30 to 45 seconds or until melted and stirred smooth. Thoroughly stir in cereal. With greased hands, lightly press mixture in pan. Cool 15 minutes. Using cookie cutters, cut bars into square and star shapes.
- Decorate bars with candy eyes and black decorating gel to make SpongeBob and Patrick faces, using photo as a guide. Store tightly covered.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 4 g, TransFat 0 g
MOM'S MARSHMALLOW FUDGE CAKE
This recipe was given to me by my mother. Be aware that this is only for those that have a BIG sweet tooth! Don't say I didn't warn ya! Also, I'm having to translate the recipe from french to english so, I apologize in advance if there should be any typos. Please read the recipe in it's entirety before attempting to make since the marshmallows in the cake section doesn't get baked and the white powdered sugar in the fudge section gets added after the mixture has cooled a little. I don't make this recipe often since my husand is a chocolate man and he won't eat anything else but chocolate desserts! The man doesn't know what he's missing out on!! *LOL* This is a very sweet buttery dessert.
Provided by LoveMy2Angels
Categories Candy
Time 55m
Yield 16 squares
Number Of Ingredients 12
Steps:
- CAKE INSTRUCTIONS.
- Preheat oven at 325°F Mix all ingredients together in bowl (for the exception of the marshmallows!) and pour in a 8-inchx8-inch cake pan and bake for 15 to 20 minutes (you can test your cake by sticking a toothpick in the middle and if it comes out clean, it's done!).
- Take your cake out of the oven and immediately cover your cake with a row of the mini marshmallows. This will make the marshmallows soften.
- FUDGE TOPPING INSTRUCTIONS.
- Cook on the stove top (butter, light brown sugar and milk) and boil on medium heat for five minutes. Take off the stove and cool in it's cooking pan for approximately 15 minutes. Add the powdered white sugar and mix well. Pour the mixture (should be liquidy) on top of the marshmallow cake and cool on the counter or refrigerator before eating! :-).
Nutrition Facts : Calories 272.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 37.3, Sodium 96.3, Carbohydrate 47, Fiber 0.2, Sugar 41, Protein 1.7
Tips:
- To make a moist and fluffy cake, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a more tender crumb.
- Be sure to cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, which will make the cake rise higher.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
- Bake the cake at a moderate temperature (350 degrees Fahrenheit) for the recommended amount of time. Overbaking will dry out the cake.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- For a fun and festive presentation, use different colors of marshmallows to decorate the cake.
Conclusion:
Fruity marshmallow cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and fluffy cake, sweet and tangy filling, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this fruity marshmallow cake a try. You won't be disappointed!
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