Not just any cake is worthy of a luscious, drippy coat of marshmallow creme glaze. But this raspberry-studded beauty made the cut.
What You Need
Original recipe yields 10 servings
1/2 cup plus 2 Tbsp. butter, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup milk, divided
1-1/2 cups baking mix
1/2 cup packed brown sugar
2 cups raspberries, divided
1 cup JET-PUFFED Marshmallow Creme
1 cup powdered sugar
1 cup blueberries
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.