Easter Egg Cake

By Jan Burch
@janburch

With Easter coming up, I just had to share a picture & recipe for my adorable Easter Egg cake. I was checking out at Walmart & saw a bag of big Easter egg shaped marshmallows of different colors & just had to have them. This is what I came up with for our Senior Citizen's monthly luncheon. Enjoy!

They have so many cute seasonal marshmallows now. I sometimes make a big sheet cake for our luncheons & put the marshmallows on the top to keep the foil from sticking to the frosting. Cute & works great!

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 box: yellow cake mix
3 large: eggs
3/4 c: vegetable oil (or melted butter)
1 box: pistachio pudding mix (i use sugar-free)
1 c: canned evaporated milk (not sweetened condensed)
1 8oz: carton cool whip (i like the french vanilla flavor)
1 small can(s): crushed pineapple - undrained
1/2 c: chopped pecans
1/2 c: canned evaporated milk (not sweetened condensed)
1 small box: pistachio pudding mix (i use sugar-free)
A few dash(es): green food coloring (optional)
1 pkg: easter egg marshmallows

How to Make Easter Egg Cake

Step-by-Step

11. Mix cake mix, eggs, oil, milk and pudding with hand mixer until well-blended.
2. Pour into a Bundt pan and bake at 350 degrees for about 1 hour. With my oven it only took about 50 minutes.
3. When done, cool cake a bit on a wire rack then turn out onto a cake plate.
FROSTING
Mix together pudding mix and milk. It will thicken quickly so add the undrained pineapple before it sets up too much & mix well. Fold in cool whip & nuts and add food coloring to achieve the color you want. Frost cake including the hole in the middle. Put marshmallows on sides & top as you prefer for decorations.

You can actually use any flavor of cake & pudding mix & frosting to change it up for different seasons & occasions. I did a pumpkin Bundt cake with pumpkin marshmallows in the fall & it was really cute.

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