AuthorRetroRuth
Rating

From Pillsbury's Flour Bag

Tested Recipe!

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 2 cups mini marshmallowsuse heaping cups
 2 ½ cups frozen, sliced strawberries in syrupcan sub other fruit, if using unsweetened fruit add 1 cup sugar
 3 oz package strawberry or raspberry gelatin
 2 ¼ cups flour
 1 ½ cups sugar
 ½ cup butter or shortening
 3 tsp baking powder
 ½ tsp salt
 1 cup milk
 1 tsp vanilla
 3 eggs
Note
 Or substitute a cake mix, lemon or white, for the cake ingredients

1

Grease a 9x13 pan and spread marshmallows evenly over the bottom.

2

Combine ingredients for cake in a large mixer bowl and blend at low speed until moistened; beat 3 minutes at medium speed scraping sides of the bowl occasionally.

3

Or use a cake mix.

4

Mix together fruit, sugar (if using) and powdered Jell-O. Spoon over cake batter.

5

Bake at 350 degrees for 45 to 50 minutes or until golden brown and toothpick in the center comes out clean.

Ingredients

 2 cups mini marshmallowsuse heaping cups
 2 ½ cups frozen, sliced strawberries in syrupcan sub other fruit, if using unsweetened fruit add 1 cup sugar
 3 oz package strawberry or raspberry gelatin
 2 ¼ cups flour
 1 ½ cups sugar
 ½ cup butter or shortening
 3 tsp baking powder
 ½ tsp salt
 1 cup milk
 1 tsp vanilla
 3 eggs
Note
 Or substitute a cake mix, lemon or white, for the cake ingredients

Directions

1

Grease a 9x13 pan and spread marshmallows evenly over the bottom.

2

Combine ingredients for cake in a large mixer bowl and blend at low speed until moistened; beat 3 minutes at medium speed scraping sides of the bowl occasionally.

3

Or use a cake mix.

4

Mix together fruit, sugar (if using) and powdered Jell-O. Spoon over cake batter.

5

Bake at 350 degrees for 45 to 50 minutes or until golden brown and toothpick in the center comes out clean.

Lemon Rhubarb Cake, aka Strawberry Shortcut Cake

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