Postre
Pumpkin Marshmallow Cake
1 h 10 minPara 12Nutri-Score D€
D
1 h 10 min
1 h 10 minPumpkin Marshmallow Cake
receta de
Marty & Elaine👨🏻🍳💞👩🏼🍳
@elainecarolskitchen
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
canned pumpkin puree (unsweetened)Despensa425 g- marshmallowsDespensa300 g
butter (melted)Lácteos115 g
eggs (beaten)Lácteos3 piezas- cinnamon sugarDespensa30 g
ground gingerEspecias2 g- ground nutmegEspecias1 g
- white cake mix (one box)Panadería432 g
- whipped cream (for serving)Lácteos100 ml
por ración
Nutrición
226kcal
- Carbohidratos
- 33 g
- Proteínas
- 3 g
- Grasas
- 9 g
lo que usará
Utensilios
Fuente de horno
Batidora de varillas
Bol
Horno
paso a paso
Preparación
- Paso 1
Melt the pumpkin, marshmallows and butter
- Place the pumpkin puree, marshmallows and butter in a baking dish.
- Bake at 175 °C until melted and lightly toasted.
- Paso 2
Add the eggs and spices
- Smooth out the melted pumpkin mixture with a measuring cup.
- Drop in the eggs and spread them evenly.
- Add the cinnamon sugar, ground ginger and ground nutmeg.
- Paso 3
Blend the wet ingredients
- Mix with a hand mixer until the pumpkin and marshmallows form one smooth liquid base.
- Paso 4
Incorporate the cake mix
- Add the white cake mix and mix until just incorporated.
- Leave the larger marshmallow pieces for texture.
- Paso 5
Bake the cake
- Cover the dish with foil.
- Bake at 175 °C until set and tender.
- Paso 6
Serve
- Serve warm with a little whipped cream.