 | | Directions |
- Preheat an oven to 350 degrees F.
- Spread raspberries into a 9x13 inch baking pan; mash with a fork. Sprinkle with the dry gelatin powder. Top with marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Cool pan on a wire rack for 15 minutes. Run a knife around the pan to loosen the sides, and invert the cake out onto a serving platter.
- Store cake in the refrigerator.
|
|
|
Prep Time: 5 minutes
Cook Time: 45 minutes
Container: 9x13 inch pan
Servings: 12
|  | | Ingredients | | - | | 2 cups raspberries - thawed, if frozen |
| - | | 6 ounces raspberry gelatin |
| - | | 3 cups miniature marshmallows |
| - | | 1 package yellow cake mix - made according to directions |
| |
| |
