Strawberry Magic Cake
Submitted by horsnaround
A dump-and-bake strawberry cake with marshmallows, cake mix, Jello powder, and frozen strawberries layered in a pan with zero mixing. The oven does all the work. Sticky, gooey, and ridiculously easy.
YIELD
12 servingsPREP
10 minCOOK
60 minREADY
70 minNo mixer. No eggs. No bowls to wash. Just layer, drizzle, and bake.
Miniature marshmallows go in first, covering the bottom of the pan. Dry yellow cake mix gets spread on top, then strawberry Jello powder, then frozen sliced strawberries dropped in by the spoonful. A drizzle of cold water over everything, and into the oven it goes.
An hour later, the marshmallows have melted into a gooey, chewy base, the cake mix has baked into a tender crumb, and the strawberries and Jello have fused into a sticky, fruity layer that runs through the whole thing.
It’s not pretty. It’s not fancy. But it is the kind of dessert that gets devoured at bake sales and family dinners without a single crumb left behind.
Kitchen Tips
- Do not stir anything; the magic is in letting the layers meld on their own in the oven
- Use slightly thawed (not fully thawed) frozen strawberries so they release moisture slowly during baking
- Let it cool a full 30 minutes before cutting so the marshmallow layer has time to set
- A dollop of whipped topping on each slice balances the sweetness
Ingredients
Directions
Spread 10 oz pkg miniature marshmallows in single layer to cover bottom of 9 X 13 greased baking pan.
Next spread prepared yellow cake mix over.
Sprinkle 3 oz box strawberry jello powder over white cake batter.
Then drop by spoonful, 16 oz box frozen sliced strawberries, slightly thawed.
Drizzle ⅔ cup cold water over all without stirring and bake at 350℉ (180℃) for 60 minutes.
Let cake cool 30 minutes on rack before cutting.
Serve with cool whip if desired.
Comments
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