Picnic Cake

Picnic Cake

11
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"This is a great, moist, banana flavored cake."

Ingredients

55 m {{adjustedServings}} servings 358 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
  2. Sift together flour, salt, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
  4. Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
  5. Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

11
  1. 13 Ratings

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Delicious and very moist. Lots of banana flavor! Nice change from banana bread. Halved recipe, except buttermilk (used 1/2 cup) and baked in 9"x9" pan. Substituted single layer of miniature mars...

This cake has a good taste, but a poor overall appearance. I had to make a "foil tent" to put on the cake at the 30 minute mark as the marshmallows were done but the cake part was not. I would...

We really liked this. I didn't have any buttermilk so used ordinary milk with 1/2 T of vinegar added. I also didn't use the nuts. I had no trouble with the marshmallows burning although my cake ...