Comida Kraft
Recipe Box

Berry Cake with Marshmallow Creme Glaze

Prep Time
Total Time

10 servings

Not just any cake is worthy of a luscious, drippy coat of marshmallow creme glaze. But this raspberry-studded beauty made the cut.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Melt 2 Tbsp. butter; pour into medium bowl. Add egg, sour cream and 1/2 cup milk; whisk until blended. Combine baking mix and brown sugar in large bowl. Add sour cream mixture; stir just until blended. Gently stir in 1 cup raspberries. Pour into greased and floured 9-inch round pan.
  • Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool 15 min. Run knife around edge of pan to loosen cake. Remove cake from pan to wire rack; cool completely.
  • Transfer cake to serving plate. Beat marshmallow creme, remaining butter and remaining milk in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition; spread onto top of cake, allowing excess to drip down side. Top with blueberries and remaining raspberries just before serving.

How to Measure Brown Sugar

When measuring brown sugar, pack firmly into a dry measuring cup and level off for an accurate measurement.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 360
Total fat 17g
Saturated fat 9g
Cholesterol 60mg
Sodium 340mg
Carbohydrate 51g
Dietary fiber 2g
Sugars 29g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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