EASTER EGG CAKE

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Easter Egg Cake image

With Easter coming up, I just had to share a picture & recipe for my adorable Easter Egg cake. I was checking out at Walmart & saw a bag of big Easter egg shaped marshmallows of different colors & just had to have them. This is what I came up with for our Senior Citizen's monthly luncheon. Enjoy! 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!

Provided by Jan Burch @janburch

Categories     Cakes

Number Of Ingredients 13

1 box(es) yellow cake mix
3 large eggs
3/4 cup(s) vegetable oil (or melted butter)
1 box(es) pistachio pudding mix (i use sugar-free)
1 cup(s) canned evaporated milk (not sweetened condensed)
FROSTING
1 8oz - carton cool whip (i like the french vanilla flavor)
1 small can(s) crushed pineapple - undrained
1/2 cup(s) chopped pecans
1/2 cup(s) canned evaporated milk (not sweetened condensed)
1 small box(es) pistachio pudding mix (i use sugar-free)
A few dash(es) green food coloring (optional)
1 package(s) easter egg marshmallows

Steps:

  • 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.

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