Easter Egg Cake
By
Jan Burch
@janburch
1
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!
Ingredients
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1 boxyellow cake mix
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3 largeeggs
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3/4 cvegetable oil (or melted butter)
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1 boxpistachio pudding mix (i use sugar-free)
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1 ccanned evaporated milk (not sweetened condensed)
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FROSTING
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1 8ozcarton cool whip (i like the french vanilla flavor)
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1 small can(s)crushed pineapple - undrained
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1/2 cchopped pecans
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1/2 ccanned evaporated milk (not sweetened condensed)
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1 small boxpistachio pudding mix (i use sugar-free)
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A few dash(es)green food coloring (optional)
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1 pkgeaster egg marshmallows
How to Make Easter Egg Cake
- 1. 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.