Name: Lemon Rhubarb Cake, aka Strawberry Shortcut Cake
Ingredients: 2 cups mini marshmallows; 2 ½ cups frozen, sliced strawberries in syrup; 3 oz package strawberry or raspberry gelatin; 2 ¼ cups flour; 1 ½ cups sugar; ½ cup butter or shortening; 3 tsp baking powder; ½ tsp salt; 1 cup milk; 1 tsp vanilla; 3 eggs; Or substitute a cake mix, lemon or white, for the cake ingredients

AuthorRetroRuth

From Pillsbury's Flour Bag

Tested Recipe!

[cooked-sharing]

2 cups mini marshmallows

2 ½ cups frozen, sliced strawberries in syrup

3 oz package strawberry or raspberry gelatin

2 ¼ cups flour

1 ½ cups sugar

½ cup butter or shortening

3 tsp baking powder

½ tsp salt

1 cup milk

1 tsp vanilla

3 eggs

Note

Or substitute a cake mix, lemon or white, for the cake ingredients

Grease a 9x13 pan and spread marshmallows evenly over the bottom.

Combine ingredients for cake in a large mixer bowl and blend at low speed until moistened; beat 3 minutes at medium speed scraping sides of the bowl occasionally.

Or use a cake mix.

Mix together fruit, sugar (if using) and powdered Jell-O. Spoon over cake batter.

Bake at 350 degrees for 45 to 50 minutes or until golden brown and toothpick in the center comes out clean.

CategoryCake, Cake Mix, Desserts, Fruit, Gelatin, Rhubarb, Strawberry

Ingredients