Dessert
Pumpkin Marshmallow Cake
1 h 10 minServes 12Nutri-Score D€
D
1 h 10 min
1 h 10 minPumpkin Marshmallow Cake
recipe by
Marty & Elaine👨🏻🍳💞👩🏼🍳
@elainecarolskitchen
4 recipes
4 imports
0 cooked
what you need
Ingredients
canned pumpkin puree (unsweetened)Pantry425 g- marshmallowsPantry300 g
butter (melted)Dairy115 g
eggs (beaten)Dairy3 pieces- cinnamon sugarPantry30 g
ground gingerSpices2 g- ground nutmegSpices1 g
- white cake mix (one box)Bakery432 g
- whipped cream (for serving)Dairy100 ml
per serving
Nutrition
226kcal
- Carbs
- 33 g
- Proteins
- 3 g
- Fat
- 9 g
what you’ll use
Tools
Baking dish
Hand mixer
Mixing bowl
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 3
Blend the wet ingredients
- Mix with a hand mixer until the pumpkin and marshmallows form one smooth liquid base.
- Step 4
Incorporate the cake mix
- Add the white cake mix and mix until just incorporated.
- Leave the larger marshmallow pieces for texture.
- Step 5
Bake the cake
- Cover the dish with foil.
- Bake at 175 °C until set and tender.
- Step 6
Serve
- Serve warm with a little whipped cream.