Cherry Marshmallow Cake Recipes

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CHERRY MARSHMALLOWS



Cherry Marshmallows image

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

1 tablespoon butter
⅓ cup powdered sugar, divided
1 cup cold water, divided
2 (1 ounce) packages unflavored gelatin (such as Knox®)
1 ½ cups white sugar
1 cup light corn syrup
1 (0.3 ounce) package sugar-free cherry-flavored gelatin mix (such as Jell-O®)
1 teaspoon almond extract

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

MARSHMALLOW CAKE



Marshmallow Cake image

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

½ (10.5 ounce) package marshmallows
½ cup milk
1 (8 ounce) package cream cheese, softened
1 egg yolk
½ lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

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

CHERRY MARSHMALLOW CAKE



Cherry Marshmallow Cake image

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

1 (18 1/4 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
4 cups miniature marshmallows (about 3/4 of 10 1/2 oz package)
1 (21 ounce) can cherry pie filling

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

CHERRY MARSHMALLOW CAKE



Cherry Marshmallow Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 4

1 packages marshmallows
1 packages chocolate cake mix
1 cans cherry pie filling
1 boxes jello cherry flavor

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 MALLOW DESSERT



Cherry Mallow Dessert image

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

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 can (21 ounces) cherry pie filling
3 cups miniature marshmallows
1 cup heavy whipping cream, whipped

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 COLA CAKE



Cherry Cola Cake image

Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. - Cheri Mason, Harmony, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 cups miniature marshmallows
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter, cubed
1 cup cherry-flavored cola
3 tablespoons baking cocoa
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
FROSTING:
3/4 cup butter, softened
1 cup confectioners' sugar
1 jar (7 ounces) marshmallow creme
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Divide marshmallows between pans., In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.), Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended., Place 1 cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Nutrition Facts : Calories 587 calories, Fat 28g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 335mg sodium, Carbohydrate 83g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY MALLOW TRAYBAKE



Cherry mallow traybake image

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

250g pack butter , softened
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla extract
85g red glacé cherry , chopped
50g white marshmallow , snipped into small chunks
250g white marshmallow
5 tbsp milk
8 red glacé cherries , halved

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

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