Ruby's Strawberry Shortcut Cake
Yield
1 cakePrep
15 minCook
40 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
miniature marshmallows
|
|
| 2 | each |
strawberries
10 oz packages, frozen and thawed |
|
| 1 | each |
jello
3 oz pakeage, strawberry |
*
|
| 1 | each |
cake mix, white
|
|
| 1 | cup |
water
|
|
| ⅓ | cup |
vegetable oil
light |
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
miniature marshmallows
|
|
| 2 | each |
strawberries
10 oz packages, frozen and thawed |
|
| 1 | each |
jello
3 oz pakeage, strawberry |
*
|
| 1 | each |
cake mix, white
|
|
| 237 | ml |
water
|
|
| 79 | ml |
vegetable oil
light |
|
| 2 | large |
eggs
|
|
Directions
Grease and flour 9 x 13 glass pan. Sprinkle marshmallows on the bottom of the pan.
In a small bowl, combine thawed strawberries and dry gelatin.
In a large bowl, blend cake mix, water, oil and eggs until blended.
Beat 2 minutes on high speed.
Pour batter over marshmallows in pan. Spoon strawberries on top of batter.
Bake 35 to 40 minutes in 350℉ (180℃) oven. Cool 15 minutes. Invert onto serving tray.
Serve with Cool Whip or vanilla ice cream.
