Chief Longwind Of The North
Certified/Certifiable
This recipe is the result of too little ingredients for the available pan size. I wanted to make a simple desert for company who was coming to a meal the other night. One fo my wife's favorites is called a "dump cake" because you dump the ingredients in a pan, bake it, and serve.
Here's my modified recipe and technique.
Lemon/Cherry Pucker
Ingredients:
1 boxed lemon cake mix
16 tbs. butter, melted (two sticks)
1 bag full-sized marshmallows
14 oz, cherry pie filling
Preheat the oven to 350 F.
Grease the edge of a sharp knife with soft butter and cut enough marshmallows in half to cover the bottom of a 11 X 15 greased cake pan, flat side down. Evenly distribute the cherry filling over the marshmallows, followed by the dry cake mix. When the mix evenly covers the pie filling, drizzle the melted butter over the cake mix. Place in the oven and bake for 40 minutes. Remove and let cool for at least 20 minutes. Can be served ot, warm, or cold. It's best with something like milk, or ice cream to cut the rich flavor of the desert.
The marshmallows were added to the original recipe to create a loftier (thicker) desert as the single cake mix, and single can of pie filling were insufficient to fill the pan size I was using. The texture of this desert will fool many who eat it, as it feels like warm marshmallow, but tastes strongly of lemon, with no visible marshmallow in sight. The tart cherries don't take center stage in this one. The lemon is the predominant flavor, with the cherry helping to mellow it. In any case, this is yummy. Enjoy.
Hint: I found that when I cleaned the knife edge between marshmallows, and re-greased that edge each time, the cutting shore went much faster.
Seeeeeeya; Goodweed of the North
Here's my modified recipe and technique.
Lemon/Cherry Pucker
Ingredients:
1 boxed lemon cake mix
16 tbs. butter, melted (two sticks)
1 bag full-sized marshmallows
14 oz, cherry pie filling
Preheat the oven to 350 F.
Grease the edge of a sharp knife with soft butter and cut enough marshmallows in half to cover the bottom of a 11 X 15 greased cake pan, flat side down. Evenly distribute the cherry filling over the marshmallows, followed by the dry cake mix. When the mix evenly covers the pie filling, drizzle the melted butter over the cake mix. Place in the oven and bake for 40 minutes. Remove and let cool for at least 20 minutes. Can be served ot, warm, or cold. It's best with something like milk, or ice cream to cut the rich flavor of the desert.
The marshmallows were added to the original recipe to create a loftier (thicker) desert as the single cake mix, and single can of pie filling were insufficient to fill the pan size I was using. The texture of this desert will fool many who eat it, as it feels like warm marshmallow, but tastes strongly of lemon, with no visible marshmallow in sight. The tart cherries don't take center stage in this one. The lemon is the predominant flavor, with the cherry helping to mellow it. In any case, this is yummy. Enjoy.
Hint: I found that when I cleaned the knife edge between marshmallows, and re-greased that edge each time, the cutting shore went much faster.
Seeeeeeya; Goodweed of the North
